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. 

MAKE PASTA WITH INGREDIENTS BOX

Learn how to make pasta from scratch and enjoy your fresh pasta meal at home. In this 2-hour cooking class online, you will discover how to mix the ingredients and then knead, rest, roll and cut the dough to shape. This is a hands-on, step-by-step class that will also cover Napoli and Meat sauces. 

HIGHLIGHTS

• A hands-on pasta cooking class experience
• Learn the fundamentals of making fresh pasta at home 
• Cooking tips, tricks, and techniques
• A delicious meal enjoyed socially 
• Recipes to recreate your class experience afterwards 
• The class is vegetarian-friendly.  
• Optional gluten free pasta

THE MENU

• Pappardelle Al'uovo - Fresh Egg Pasta or GF pasta 
• Tagliatelle Alla Funghi - Porcini Mushroom and Sundried Tomato 

THE PASTA INGREDIENTS KIT *

• QR code linked to the recipes and an online instructional video 
• Pasta Flour Blend - optional gluten free pasta
• Dried Porcini Mushrooms 
• Truffle Oil 
• Sundried Tomatoes 
• Pecorino Romano Cheese  
• Wine bottle tasting
• Delivery included within Australia

VCGLR LIMITED LICENSE 90160770

*In the event of package delivery delays for ingredient kits, it is advised that you refer to the recipes sent and obtain ingredients so you are prepared for the class. Otao make every effort to have the package-ingredient kit to you 48 hours prior to the class start time and depend on the service of Australia Post. We are not liable for late or non-delivery.

WHAT DO I BRING?

• 2 eggs
• garlic 
• salt and pepper, to taste
• 1 sprig of chopped parsley
• olive oil- 300ml 

EQUIPMENT NEEDED

• Sharp knife and cutting board 
• Sturdy sauté pans with lid (for pan-frying) or a large pot with a steamer setup (for steaming)
• Small mixing bowls 
• A spatula, tongs, and measuring spoons 
• A digital scale, rolling pin
• Cling wrap

SPECIAL DIETARY NOTES

• Meat eater - the kit makes vegetarian pasta. You can include fried pancetta or bacon.
• Gluten-free - the class is not suitable for gluten-free
• Dairy-free - the recipes includes dairy.
• Low sodium. Use less salt.
• Halal- No meat in the recipes
• No nuts. We don't include any nuts in this class

ON THE DAY

MORE FREQUENT ASKED QUESTIONS

The Recipes 

🍝🍄Tagliatelle Alla Funghi - Porcini Mushroom Pasta 

Fresh egg pasta paired with sundried tomatoes and porcini mushrooms makes for a delicate balance of earthy and bright flavours. A bit of grate pecorino gives a bit of depth and savouriness to the dish as well. 

Serves: 2

Preparation time: 40 minutes 

Execution time: 20 minutes 

INGREDIENTS 

• 10g dried porcini mushroom, soaked in hot water for 30 minutes, sliced

• 1 piece (3g) shiitake mushroom, soaked in hot water for 30 minutes, sliced

• 2 tbsp truffle-infused olive oil 

• 4 pieces (20g) Sundried tomatoes, soaked in hot water for 30 minutes, sliced

• 2 cloves garlic, minced 

• 50ml white wine 

• 60g pecorino romano, grated 

• 5 sprigs of parsley, minced

• 250g fresh-cooked pasta (tagliatelle)

METHOD 

1. Drain the sundried tomatoes, porcini and shiitake mushrooms.

2. Preheat a pan over low heat. While the pan is heating up, add in the truffle-infused olive oil. Be very careful not to let it burn. 

3. Add in the garlic and gently saute it for a minute until it is fragrant. 

4. Add in the sundried tomatoes and mushrooms and saute for a minute or two. Until some of the liquid has evaporated. 

5. Add in the white wine and cook for 1-2 minutes until the alcohol has evaporated and the wine has reduced by half. 

6. Add in the fresh cooked pasta and a splash of the reserved liquid from the tomatoes and mushrooms. Cook the pasta for 2-3 minutes, tossing it occasionally. Cook the pasta until the liquid thickens enough to loosely coat the pasta in sauce. Add in the grated pecorino and continue to toss the pasta. Taste the pasta and adjust the seasoning if necessary with a pinch or so of salt.

7. Divide the pasta amongst a few bowls. Garnish it with more freshly grated pecorino romano, and some 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. 

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. Try to look for good-quality eggs with a rich yellow yolk. 

INGREDIENTS 

• 200g Tipo 00 pasta flour 

• 2 tsp extra virgin olive oil

• 2 large eggs

• 1/2 -1 tsp water (optional) 

METHOD 

1. Place the flour in a mixing bowl, making a well in the centre of the flour. 

2. Place the eggs and extra virgin olive oil into the centre. 

3. Using a fork or chopstick, slowly incorporate the egg mixture into the flour until it begins to clump up forming lumps. 

4. Transfer the dough to the surface of your work station and knead the dough for 5-10 minutes or until the dough is smooth and tacky. 

5. Cover the dough in cling film and let it rest for 30-40 minutes or overnight in the fridge.

6. Roll the pasta dough through a pasta roller until the 2nd thinnest setting. 

7. Or roll with a rolling pin until it is thin enough to see light clearly poking through it. 

8. Cook in salted, boiling water for 6-7 minutes. 

Gluten free pasta dough

A simple homemade gluten free pasta recipe. Once you’ve tasted this gluten free pasta made from scratch, you’ll never go back to the store-bought stuff. The perfect thing to have on hand for a variety of quick gluten free lunch and dinner recipes.

Ingredients

Method