“All you need to make perfect egg pasta!” Follow Lesson no. 1 by Maestro Venturi

lesson N°1

Top class ingredients and utensils.

For excellent egg pasta, you need care and attention, muscle-power and prime quality ingredients. Monica insists that we can all make it. For every 100 g of 00 soft wheat flour, one medium-size egg of the kind used for egg pasta.

The eggs we use for egg pasta are not like normal eggs. The yolk is very orange. This colour gives the mixture a vibrant yellow tone.

Your utensils? A fork, a poplar or beech-wood chopping board and a rolling pin (the size should be gauged according to the width of your shoulders – more or less). You’ll be sure to get a lot of exercise for your muscles (arms, gluteals and abdominals). So, be prepared!

A-Z of egg pasta.

Monica explains the entire process. How to make a well of flour. How to mix the eggs with a fork. When to stop (exactly when the right amount of flour has been mixed in). Bearing in mind the humidity levels of the air and whether the flour will actually “fall in love”, we must make sure we don’t mix in too much flour. If we do, the pasta won’t be elastic enough for our needs.

When the flour “falls in love”, tiny dark particles appear, as if something in the four had made “contact”. This usually happens in the spring and autumn. In these cases, we must be extra-specially careful about quantities.

The secrets of an egg pasta specialist.

Monica then explains all the techniques required to amalgamate the mixture to get a thin, elastic, perfect egg pasta sheet for simple or filled pasta recipes. Then comes the master’s touch! Using your body to block the egg pasta for minimal pasta thickness taking as much filling as the pasta can hold.

Download the "mixture recipe" memo.

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the egg pasta specialist course

Eight appointments, during which Monica Venturi reveals the secrets behind great Bolognese specialities such as tagliatelle, tortellini, tortelloni and passatelli.

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the programme

the programme

  • 29_01_2014 29_01_2014
  • 05_02_2014 05_02_2014
  • 12_02_2014 12_02_2014
  • 19_02_2014 19_02_2014
  • 26_02_2014 26_02_2014
  • 05_03_2014 05_03_2014
  • 12_03_2014 12_03_2014
  • 19_03_2014 19_03_2014

Lesson n° 1

Top quality ingredients and the perfect egg pasta mixture. The secrets behind malleable, elastic egg pasta and the techniques for use of the rolling pin. Get the basics that’ll turn you into a true egg pasta specialist, and learn perhaps just a little more than just the basics and essentials. Knowing when flour “falls in love”, for example!

Lesson n° 2

Egg pasta rolling and all types of simple pasta: tagliolini da brodo (thin noodles for serving in clear soup), tagliatelle for cream and ham sauces, tagliatelle for ragout/Bolognaise sauce, pappardelle (a broad ribbon pasta), quadrucci (small pieces for serving in clear soup) and maltagliati (rough-cut pasta sheet). There is an ideal egg pasta each sauce.

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Lesson n° 3

Discover the secrets behind one of Bologna’s truly great dishes − tortellini. Ingredients for prime quality fillings and methods for wrapping the egg pasta around the filling. How to perfectly cook this simple, nutritious dish.

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Lesson n° 4

Now comes the star dish on the day of abstinence, or “giorno di magro” − tortelloni. Striking the ideal balance between delicacy and character. How to perfectly seal the egg pasta so none of the filling escapes when boiled. Tips, and today’s recipe ideas.

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Lesson n° 5

The triumph of tradition, layer upon layer – the legendary Bologna style lasagne. How to prepare green egg pasta. The secrets behind a perfect ragout/Bolognaise sauce and bechamel white sauce. How to lay out the sheets for compact, delicious lasagne.

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Lesson n° 6

Now that we know all about tortelloni, it’s time we experimented with new favours, such as pumpkin/gourd filling, ricotta (a cottage cheese) and pears, and many and many “variations on the theme”. Let’s round off with the real secret of all true egg pasta specialists – the form of the pasta must be adapted to the characteristics of the filling.

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Lesson n° 7

All about passatelli (a kind of parmesan dumpling) – the utensils you need in order to “strain” the mixture. Plus traditional ingredients and recipes. Bring the family around the table! It’s great fun for all. Kids too!

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Lesson n° 8

Last but anything but least, “raviole” (sweet ravioli). Raviole are a treat derived from the art of egg pasta preparation and from the traditional rice cake, or torta di riso. The ingredients are simple. The flavour is genuine. The secrets of a cuisine that goes back many hundreds of years.

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