“From a single egg pasta type, all kinds of simple pasta dishes.” Follow Lesson no. 2 by Maestro Venturi

lesson N°2

From egg pasta sheet to the many, many forms pasta can take.

When she has laid out your egg pasta sheet perfectly, Monica then shows us how to spot when the egg pasta is ready to be rolled and cut.

Let the egg pasta sheet dry in the air. The pasta is ready as soon as you can fold it over without it sticking. Don’t delay or it will lose too much of its elasticity!

Each sauce has its own special tagliatelle pasta ribbon.

Narrow and thin, or broad and with a roughness of texture, or exactly 7 mm (the way the memebers of the Apostoli della tagliatella association want them). It’s not a question of size! It’s a question of knowing, once you cut it, exactly what your pasta goes best with!

Little tagliatelle, or tagliatelline, for clear soup, tagliatelle for truffle, tagliatelle for prosciutto ham, tagliatelle for ragout/Bolognaise sauce and pappardelle (a broad ribbon pasta). Broader and broader. More and more character.

Each cut denotes a way to bring out the best in a given sauce. Broader for game. Thinner for clear soups.

In Bologna, three’s a rule which must not be violated.

You must never discard unused egg pasta. Once you ‘ve made all the tagliatelle you need, the leftovers must be used to make quadrucci for serving with clear soup, or maltagliati which are ideal in all soups.

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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!

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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.

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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Monica Venturi

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