Learn how to make beautiful fresh fresh and filled pasta with Carla. Classes take you step-by-step through the mixing, kneading, rolling and shaping of the dough. The fillings and sauces you will learn change depending on the season and reflect what is at best in Rome’s markets, often complimented with fresh produce straight from Carla’s garden in Ostia! All classes culminate in a sit down lunch, with wine, where you can enjoy the dishes you have made, along with some sides, salads, and sweet treats.
To find out what’s on, or to book, see ‘Classes & Events.‘
Star with a well of flour…
smooth out the sides…
then crack in the eggs.
Next, beat the eggs together…
Then slowly mix in the flour.
Begin to knead the dough
The pasta machine dusted in flour and ready to go
Nests of tagliatelle, ready to cook
Rolling the pasta ever thinner
Stretching the just-rolled pasta, ready to cut
Cutting ribbons of pappardelle
Dusting the pappardelle
Nests of just-cut pappardelle
A spinach and ricotta filling for ravioli
Folding over the dough ti make ravioli
Cutting the edge of the ravioli
Sealing the filling to remove gaps of air
Spinach and ricotta ravioli with a chopped sage and butter sauce
Sitting down to enjoy a well-earned lunch!
Gnocchi and pappardelle
Making a pattern in the gnocchi with the back of a fork
Gnocchi with fresh peas
Saffron maltagliati with parsley…
Cutting the dough into mis-matched strips
Tossing flour through the maltagliati
The maltagliati arrives at the table with a pumpkin and pancetta sauce
A good match with a strong white wine
Chestnut flour pasta dough
Pressing to remove air from the freshly-made chestnut flour ravioli
Chestnut flour ravioli filled with wild mushrooms
Cappellacci filled with mashed potato
Topped with cheese…
and some black pepper too
Tagliatelle waiting their turn for the pot..
served ‘family style’ with a rich tomato sauce