Learn to cook traditional Tagliatelle Bolognese with Italian chef

Hosted by

Eatwith live

The experience in a nutshell

Type of the event

Cooking classes, Italian

Maximum guests

15 guests

Time of the event

Live from Bologna: 4:00 PM (1.5 hours)

A word about the experience

Learn to cook Italian Tagliatelle from scratch with the most delicious bolognese sauce.

What to expect:

• Italian chef Luigi will teach you how to make the most delicious Italian Tagliatelle Bolognese from scratch - he will share his secret family recipe
• He will teach you how to make 4 different fresh pastas - tagiatelle, tagliolini, pappardelle and maltagliati
• Luigi will demonstrate the process step by step and provide cooking tips

What you need to know:

• This online experience is perfect for groups of friends, families, team-building events and end of year office parties
• The class will be live streamed at 4PM (CEST)
• The class will be conducted via zoom, you will receive a link to enter the call after booking
• All ingredients and kitchen tools are mentioned in the menu section below
• Pricing per person

About your host: Luigi is originally from the city of Padua, near Venice. He arrived in Bologna in 2014 and started to work in one of Bologna’s best cooking school. In 2018 Luigi decided to start his own cooking classes in Bologna, in order to carry forward the activity that gives him the biggest pleasure: teaching people how to cook.

Luigi's classes, in less than two years, have become the N ° 1 in Bologna and in the Italian Top 10 in Tripadvisor and are the most voted on Google with the best score.

See the menu

tagliatelle bolognese from scratch

Tagliatelle with Bolognese meat sauce
(for 4 people)

INGREDIENTS QUANTITY
Flour type 0 300Gr in summer, 360gr in winter
Whole medium eggs n ° 3

minced beef Gr 200
Pork minced meat 200 Gr
carrots 140gr.
onion 130gr
celery stalk 130gr
(the vegetables need be the same weight as the meet in the proportion of 1/3,1/3,1/3)
Beef broth or water
Regular cooking red wine (better dark red)
tomato paste 4 tablespoons (1 tablespoon each 100gr. Meat)
Extravirgin olive oil
Salt q.s.
Sage Rosemary (bouquet garnì) can be also a herbs bag
Grated Parmesan cheese

TOOLS LIST:
Big wooden board
food processor
2 pots with lid
Pasta maker or rolling pin
Knifes
Potatoes peeler
Rubber spatula
plastic bowls
forks
pasta spatula (preferably in steel)
1 cooking pan
Wooden spoon
kitchen scale

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