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Lesson «Pasta! Pasta! Pasta!»
11.09.2011
We decided to start our “school year” with Italian cuisine for a reason: chef Konstantin Rossoshenko returned from a trip to Italy, where he learnt how to cook the most popular food in the world. When we are choosing topics for our lessons, we usually focus on those dishes that inspire the chef. There was no doubt we were going to learn how to make the basis of everything: pasta dough, pasta of various shapes and colours, classic pasta sauces and of course the famous Italian Limoncello liqueur. We cooked along with the chef, analysing each process in detail so that not only our eyes can see the process, but our hands will remember it also. That’s the secret why it is easy for our students to later repeat at home everything we cooked. The chef gave us many tips and shared the intricacies of cooking, answered the students’ questions. We talked about the cookware and kitchen accessories that one needs to make and serve pasta. And, of course, we learned how to use a pasta machine – an ingenious Italian invention of the beginning of the 20th century, without which the process of preparing pasta would be longer and much more complicated. At the end of the lesson, all together in a good mood we ate everything we cooked, and tasted the Tuscan Torgaio Ruffino of 2009, specially selected for the lesson by sommelier Ksenia Yangulova, Goodwine.
Recipes from the lesson:
