Learn how to make Four-cheese "Farfalle" Pasta by hand
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L'expérience en bref
Type d'événement
Cours de cuisine, Italienne
Nombre d'invités
De 1 à 30
Horaire
En direct de Rome: 7:30 PM (1 heure)
Voir le menu
INGREDIENTS FOR 4 PORTIONS
PASTA INGREDIENTS
1 egg
400 gr (14 oz) of flour: mix of white flour + semolina (alternatively, only all purpose white flour)
1 boiled medium size beetroot (alternatively, 50 gr / 2 oz of boiled and squeezed spinach)
--> the beetroot has to become a pulp so if you don't have a mixer you need to use spinach
PASTA INGREDIENTS
1 egg
400 gr (14 oz) of flour: mix of white flour + semolina (alternatively, only all purpose white flour)
1 boiled medium size beetroot (alternatively, 50 gr / 2 oz of boiled and squeezed spinach)
--> the beetroot has to become a pulp so if you don't have a mixer you need to use spinach
FOUR-CHEESE SAUCE INGREDIENTS
100 gr (3.5 oz) of Mascarpone cheese (alternatively, cream cheese)
50 gr (2 oz) of Parmigiano Reggiano cheese
100 gr (3.5 oz) of Brie cheese
100 gr (3.5 oz) of Blue cheese
100 gr (3.5 oz) of Mascarpone cheese (alternatively, cream cheese)
50 gr (2 oz) of Parmigiano Reggiano cheese
100 gr (3.5 oz) of Brie cheese
100 gr (3.5 oz) of Blue cheese
KITCHEN TOOLS
Board
Fork
Knife
Rolling pin (alternatively, an empty bottle of wine, previously washed)
Plastic wrap (alternatively, a metal or plastic bowl)
Microwave (alternatively, a pot + a metal bowl)
Mixer (no need if you're using spinach instead of beetroot)
Board
Fork
Knife
Rolling pin (alternatively, an empty bottle of wine, previously washed)
Plastic wrap (alternatively, a metal or plastic bowl)
Microwave (alternatively, a pot + a metal bowl)
Mixer (no need if you're using spinach instead of beetroot)
Vin rouge
Les autres expériences de Fiamma & Debora
20 $US par invité
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