I’m a big fan of Jamie Oliver, he seems like such an all round great guy. He adores his lady, he’s a family man and he LOVES food. I really dig his simple, fun approach to food and his contagious energetic enthusiasm that makes the idea of cooking from scratch much less daunting to those who aren’t experienced or confident in the kitchen. If the rumours about Jamie working on a vegetarian cookbook are true, I will be so ridiculously excited to get my hands on a copy.
I went inside and chatted to one of the staff, asking for the class schedule so I could be sure to fit a lesson in during my visit. I booked in to a filled pasta class, a night workshop where you make fresh pasta, sip on a glass of wine and then sit down and enjoy the fruits of your labour. And better yet, everything we’d be making was vegetarian. Dinner sorted!
The class was separated into pairs and designated a kitchen bench to work on. As I was there solo, I got partnered up with the chef / teacher so that was quite lucky. The pasta was very simple with 00 flour and eggs.
Sadly I’ve never been great with dough – I’m consistently crap at the rolling it out bit. That’s where a pasta machine sure comes in handy. The machine grips to the bench with a vice and as you turn the handle, the dough runs through the machine, coming out at just the right thickness.
Once the dough was ready, it was time to play with pasta cutters and make different shaped pasta like long strips of pappardelle and tagliatelle, and filled shapes like ravioli, tortellini and wrapped lolly shaped caramelle.
We filled the pasta with a mixture of spinach, ricotta, parmesan, egg, garlic, nutmeg and salt and pepper. Our take away recipes also included a butternut squash filling, a mushroom filling and a pecorino, potato and mint filling, all of which I’m keen to try at home.
The pasta was cooked and served with a sage and butter sauce then topped with shaved parmesan which celebrates everything I love about Italian food – such simple dishes are often the best.
Bravo Jamie. The cooking class was entertaining, easy and a great way to do something fun with friends and meet new people. I’m tipping if Recipease was in my hood, I’d be doing classes on the regular. Anything that makes food more exciting has got my vote!
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