ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

THE PASTA BOX 

You will see the kit here:

• Recipe card with QR code to link to video and recipe
• Premium flour Tip0
• Spice pack (shallot, bay leaf and garlic)
• Chef made tomato sauce
• Small wine bottle
• Pamesan and pancetta pack
• Delivery included within Australia 

THING YOU BUY BEFORE THE CLASS

• 250g beef chuck, diced and boiled then simmer for 2 hours
• 2 eggs
• 1/2 carrot and diced
• 1 tablespoon of fresh parsley for garnish
• Olive oil, salt and pepper

ON THE DAY 

• Please cook your beef in water  for 2 hours before the class
• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Meet our expert chef and see a demonstration of the pasta dough steps
• You will learn how to make your beef ragu
• The recipe will make 2 meals
• Tips and tricks to master pasta at home.
• Cook and serve pasta 

WHAT TO BRING?

• Sharp knife and cutting board 
• Sturdy sauté pans with lid (pan-fry), a large pot for pasta and sauces 
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A spatula, tong, and tablespoons
• Measuring cups, measuring spoons and a digital scale optional
• Cling wrap 
• Rolling pin or pasta machine optional

SPECIAL DIET NOTES

• Vegetarian- the kit will make meat-base pasta dish. You can replace the meats with mushroom.
• Gluten-free - this kit is not gluten free
• Dairy-free - the recipes does include dairy.
• Low sodium. Use less soy salt.
• Kosher. These are beef based meal 
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual online class.
• We will answer your question pre- and post-class by email hello@otaokitchen.com.au. If you made the recipes, you would have more questions for us. We hope this is one of your favourite dishes for some time!
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
•  If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.

CAN MY CHILDREN JOIN?

• Children who are attending online cooking classes must be participating with a parent or guardian. 
• Because of the difficulty of the course material, we recommend this program for children ten years old or older.

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.

MORE FREQUENT ASKED QUESTIONS

THE MENU

• Pappardelle - Fresh Egg Pasta
• Napoli Sauce (vegetarian)
• Bolognese ragù Special Meat Sauce 

THE INGREDIENTS

Pasta 

• 200g Tipo 00 flour
• 2 tsp olive oil
• 2 eggs

🥩Ragu Al Genovese - Genoa Stewed Beef

• 250g beef chuck, diced 
• 1 large brown onion diced 
• 1 clove garlic, minced
• 100ml dry white wine
• ½ carrot, diced 
• 25g pancetta, sliced 
• 1 bay leaf
• 3 tbsp tomato passata
• 2 tbsp extra virgin olive oil 
• 700ml water
• Salt and black pepper
• For garnish: grated Parmigiano Reggiano and chopped parsley

Pasta All'uovo Pappardelle- Egg Pasta

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. 

INGREDIENTS 

• 200g Tipo 00 flour
• 2 tsp olive oil
• 2 eggs

METHOD 

1. Make a well in the centre of the flour, slowly incorporate flour with egg. 
2. Roll the pasta dough through the roller until the 2nd thinnest setting. 
3. Or roll with a rolling pin until it is thin enough to see light clearly poking through it. 
4. Cook in salted, boiling water for 6-7 minutes. 

🥩Ragu Al Genovese - Genoa Stewed Beef

This style of ragu doesn’t have much tomato in it. It’s sweetness and flavour come mostly from carrot, onion and a generous splash of white wine. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 1 hour 20 minutes 

INGREDIENTS 

• 250g beef chuck, diced 
• 1 large brown onion diced 
• 1 clove garlic, minced
• 100ml dry white wine
• ½ carrot, diced 
• 25g pancetta, sliced 
• 1 bay leaf
• 3 tbsp tomato passata
• 2 tbsp extra virgin olive oil 
• 700ml water or stock
• Salt and black pepper
• For garnish: grated Parmigiano Reggiano and chopped parsley

METHOD 

1. Set a pot over medium-high heat. 
2. Season the beef generously on all sides, add a tablespoon of olive oil to the pot and sear the chuck on all sides until evenly brown. Remove it from the pot.
3. Lower the heat, add 2 tablespoons of olive oil to the pot and add the pancetta and cook for 1-2 minutes until the pancetta begins to brown on the sides. 
4. Add the onions and the bay leaves. Cook stirring occasionally until the onions soften for about 5 minutes. Add the tomato paste and cook for 1 minute, stirring constantly.
5. Deglaze the pot with white wine, scraping the bottom with a wooden spoon to release all of the caramelized bits stuck to the surface of the pot. 
6. Add the diced carrots and beef chuck back to the pot. Cover everything with 700ml water or light stock and cook in a pressure cooker at pressure level #2 for 25 minutes or until the beef becomes tender. 
7. Degas and remove the lid and continue simmering the liquid over medium-low heat until the sauce reduces. 
8. Mix with cooked pasta, and garnish with generous amounts of pecorino romano.