Pasta at Home: Workshop 1 — pasta all’uovoAdriana Gallo
pasta all'uovo / Egg Dough
Sunday April 18th 5–7pm
Pasta at Home is a two-part handmade pasta workshop series for beginners and more seasoned home pasta-makers. This is the first workshop in the series, where we will work with a basic egg pasta dough to learn handmade pasta techniques and to explore the poetic and sculptural potential of the material as a means to better understand the relationships between form, material, body, and landscape inherent to cuisine. We will culminate the workshop by cooking and tasting our creations - in an ideal world we would be sharing the labor and the final product with each other. Basic recipes and additional resources will be provided for future experiments.
The goal is not to become an expert pasta maker, but to develop through practice a critical understanding of a kind of traditional labor and its embedded histories. Pasta (or truly any traditional food-craft) can serve to cultivate an awareness of labor that conditionally includes the landscapes and ecologies that produce the raw ingredients as well as the people who perpetuate the tradition. In making pasta, we can ask how engaging with traditional food-ways produces (or re-produces) a kind of solidarity, between individuals or between people and the landscape?
We will be making pasta with gluten and eggs. The pasta and sauce will be vegetarian but not vegan.
The two pasta workshops complement each other and are designed to be taken together. We recommend you take both sessions, but feel free to join either if you'd prefer to take just one.
Sign up for the second course:
Pasta Fresca Senza Uova, Sunday April 24th 5–7pm
To purchase both classes as a package for $40, check out with discount code “allora”
This workshop will involve mixing, kneading, and rolling out the dough on a sturdy, flat, large surface like a table or clear kitchen counter. Once the pasta is shaped we will be moving to the stove to cook the pasta and a sauce to go with it.
FOR THE SETUP
- A kitchen scale (highly recommended but we’ll make it work with cup measurements if needed)
- A sturdy, flat, large surface like a table or clear kitchen counter
- A pasta machine or a rolling pin/wooden dowel
- A sharp knife
- A fork
- Any pasta, pizza, or cookie cutters you may have lying around
- 1 large pot for boiling pasta
- A slotted spoon, spider, or colander
- 1 pan or small pot for the sauce
FOR THE DOUGH
1 kg bag 00 (doppio zero or “double zero”) flour (available for purchase here, here, and here and other places online and in NYC listed here)
- 1 egg per serving (ex: for 3 people get 3 eggs)
- Olive oil
FOR THE ACCOMPANYING SAUCE OR CONDIMENTO
- 1 stick of unsalted butter (feel free to find a fun butter like sheep or buffalo, a good olive oil is also fine)
- 1 bunch fresh sage leaves
- Parmigiano Reggiano for grating
- Kosher salt
For a filling (optional!):
- 1 lb ricotta or another fresh soft cheese
- Parmigiano Reggiano
- 1 lemon