“Layer upon layer – a true Bologna speciality!” Follow Lesson no. 5 by Maestro Venturi

lesson N°5

The secret of green egg pasta.

We’ve all learned how to roll egg pasta perfectly. Monica will now tell us about a variety of egg pasta sheet made with spinach. Ideal for lasagne.

Thanks to the humidity and flavour of the spinach, we can make a lighter egg pasta. That is, an egg pasta with less eggs, when we cook the spinach in a microwave oven, with no fats.

It’s hard work. We must manually mix the flour and spinach together until they’re perfectly amalgamated. The next stages are exactly as for traditional egg pasta. The green egg pasta is then cooked in boiling water and left to cool in cold water.

Pasta specialists must also know how to cook an excellent ragout or Bolognaise sauce. In Bologna the sauce includes shoulder of beef, finely chopped celery, carrots and onions, and butter.

A perfect ragout/Bolognaise sauce.

Brown the chopped celery, carrots and onions in the butter. Add the meat, which must also be fully browned. Then add the salt and red wine. This will release more of the flavour. Leave to cook for a long time and add tomato puree toward the end of the cooking time.

Creamy, delicate.

Egg pasta cooks must also know how to make delicate, smoothly homogeneous bechamel white sauce. It’s something we can all do. It’s question a question of boiling some milk, with a little flour, butter and salt.

You lay the lasagne out in layers. First, use some ragout sauce to dampen the bottom of the baking tray, then alternate the white sauce, ragout and parmesan as you add new layers to the layers below.

Lastly, Monica tells us we don’t need to cut the pasta neatly. The pasta will swell as it cooks. The flaws and defects, or rough edges, actually make the dish look more tempting! Use a normal oven (180° for about half an hour).

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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.

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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.

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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