“The secrets behind great passatelli!” Follow Lesson no. 7 by Maestro Venturi

lesson N°7

Bolognesi in clear soup (no flour).

Now we know all there is to know about simple and filled pasta specialities, we should look at a very, very Bolognese dish – passatelli.

Passatelli ingredients: parmesan cheese, breadcrumbs, eggs, salt and nutmeg.

Beat the eggs with a fork and mix with the parmesan cheese (add the parmesan cheese slowly). Then add the salt and nutmeg. Add the breadcrumbs last.

For a perfect consistency, you must manually prepare the pasta. The movements are as described for manually mixing the pasta sheet until you get a firm, homogeneous “ball”.

Time, making for quality.

For top class genuine passatelli, remember to leave the pasta to rest a while and settle. The parmesan cheese must absorb all the dampness of the egg. The best recipes, according to Monica, need time, for truly full-flavoured cuisine.

The mixture must be “ground” in a special mincer or torchietto (readily available online).

"Shape some of the mixture so it’ll fit into the mincer. Turn the mincer’s worm screw. If you’re only making a small amount of passatelli, Monica says you should drop the passatelli directly onto the soup in the saucepan as the soup boils. When the passatelli float, leave to boil for a few minute.
Now we know all there is to know about this latest recipe explained in Monica Venturi’s course!

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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.

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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!

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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