Learning to Make Pasta in Italy

An American let loose in an Italian kitchen. Allora!

Today I received a lesson in pasta making from the master. Rosanna is the chef of Alpenrose and night after night her kitchen produces the lightest gnocchi, pillow-like ravoli, and perfection ala spaghetti. I’m not sure she knew what she was in for when she enthusiastically agreed to take me under her wing and teach the basics of making tagliatelle.

The most humble ingredients – 10 uova (eggs,) 1 kg farina (flour), and a dash of rosemarino (rosemary) – produce the most sophisticated of tastes. In the right hands.

My hands are not those…yet. If pasta were a woman, Rosanna’s would be long, lean and graceful, a ballerina. Mine, would be her plumpy cousin; clumsy yet adorable.

I’ll get there with practice, I hope.

In the meantime, I sure enjoyed the process. Being in the kitchen, turning batches of dough into long ribbons of goodness, while everyone else worked on trays of lasagna and veggies for a big wedding party (125 people) tomorrow night.

And, of course, any lesson that results in enjoying the fruits of your labor is alright by me!  Lunch was divine.

Bella cucina
Bella cucina
Wedding preparations underway.
Wedding preparations underway.
All burners going!
All burners going!
Extensive menu for wedding party. This is worth a zoom in.
Extensive menu for wedding party. This is worth a zoom in.
Making lasagna
Daniel making a lasagna with radicchio and gorgonzole. (And stirring the biggest pot of bechamel ever.)
Zucchine for all
Alessandro preparing enough zucchine for all.
Rosanna teaching me the ropes of taglietelle
Rosanna teaching me the ropes of tagliatelle
Pro? Hardly. Eager student? You bet.
Pro? Hardly. Eager student? You bet.
One batch down, about twenty to go.
A wonderful and simple lunch - taglietelle with rosemary, tomatoes, and formaggio.
A wonderful, simple lunch – tagliatelle with rosemary, tomatoes, and formaggio.
Martin and I are happy taste testers!
Martin and I are happy taste testers!

5 thoughts on “Learning to Make Pasta in Italy

  1. What a wonderful experience! I’ve made pasta from scratch before and I would describe it as you did yours, the plump cousin. But the fruit of one’s labour tastes great, doesn’t it?

    Liked by 1 person

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