Pasta Journey Through Emilia Romagna at Home

You've been home for long enough, it's time to travel again and in this online pasta making course, that's exactly what you'll do! Join Marina for the Pasta Journey signature three weeks course: A Pasta Journey Through Emilia-Romagna.

Over three weeks, you will discover the food from the birthplace of pasta, Emilia Romagna.

This pasta making course is designed for convenience and connection, with online classes.

Course outline:

Week One: Pasta 101
In this step-by-step class, you will learn to make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle, and garganelli. To accompany your pasta, your teacher will show you how to cook a simple, tasty 'gypsy' sauce or lamb ragu – and we will have lunch together, virtually.

Week Two: Tortellini in broth or parmigiano cream:
In week two, you will learn how to make the traditional pasta of Emilia-Romagna, tortellini. Following famous chef Massimo Bottura's recipe, we will prepare tortellini and cook them two ways: in brodo (broth) and a Parmigiano cream.

The filling of the tortellini is as important as the pasta. For this recipe, we stick to using ingredients from the Emilia-Romagna region, Parmigiano-Reggiano, Prosciutto di Parma, and fresh pork. When you combine these flavours with those in the broth, a moreish savoury taste known as umami occurs.

Week Three: Spinach & Ricotta tortelloni:
You will learn how to make tortelloni with one of the most decadent fillings in week four: the simple and delicious combination of slowly roasted spinach and ricotta.

Also, we will make the delicate EGG YOLK ravioli using the same filling. We will serve both with a brown butter and sage sauce, which we will learn how to make together.

So, what do you think? Are you ready to pack your appetite and join me for this luxury journey through Emilia-Romagna?

Please note:

• You will be emailed a list of ingredients and the recipes after registration.
• You can purchase the Emilia Romagna supply box at the checkout: a pasta wheel cutter and garganelli board, a pastry cutter, 00 flour and semolina flour.
• Get in touch with your teacher for pasta machine recommendations if you do not already have one.

• Pasta wheel cutter, made in Italy (used for garganelli, tortellini and tortelloni)
• Garganelli board, made in Italy (used for garganelli, cavatelli and gnocchi)
• 1 kg 00 Caputo flour
• 1 kg Semolina Caputo flour
• Pastry cutter, made in Italy, (used for the Egg Yolk Ravioli)
• Piping bag
• San Elk organic chicken stock
• Marcato Pasta Machine, made in Italy
• Emilia Romagna booklet with classes' introduction
• Recipes

• Wooden board
• Food processor
• The ingredient list will be sent to you on booking, so make sure you have the ingredients from the ingredient list ready for the class.
• pots and pans

This class series runs over 3 consecutive sessions, at the same time every week.

This Box and Live class is a great indoor activity idea for individuals and couples as well as for virtual team building activities at home.

This would also be a nice gift for her, gift for mum, anniversary gift or Xmas gift.

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