Learn the art of dough rolling and how to use your hands to shape and stuff the delicate 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 savory taste known as umami occurs. Your happy palate will dance with joy from the salty, meaty flavors of steak, mushroom, anchovy, and aged cheese.
Tortellini are a specialty of Bologna. Of course, an official recipe is registered with the Bologna Chamber of Commerce, which says the filling should be equal quantities of pork loin, prosciutto, mortadella, and Parmigiano Reggiano. The reality is that every family in Bologna has a slightly different version that was passed down by nonna, probably before the official version was written. They are always delicious, whatever the variations, and form an essential part of Christmas celebrations – although they are eaten all year round these days.
During this class we will make the dough using a food processor, a rather quick and modern technique that I think you will appreciate! After shaping all the tortellini we will cook them and we will sit down to enjoy them.
The class is very intimate with only 4 students.
What you will learn
- The skill to amke perfect Tortellini, like a grandma from Bologna!
What you will get
- Recipe booklet, lunch, wine and some fresh pasta to take home.
Plenty of free parking
What to bring
- An apron
What to wear
Casual clothing, comfortable shoes
Beginner friendly class
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Pasta Journey requires 48 hours notice in writing prior to the class commencing for a refund, transfer or credit.
In the event that a class is cancelled by Pasta Journey, students will be notified via text message or email and entitled to a full refund, transfer or credit.