Italy Trip (Catch-Up): How To Make Pasta From Scratch

One of the highlights of my trip to Italy last summer was the cooking class through Food And Wine Academy of Florence! All cooking classes are expensive. But for the price, I picked this one compared to lots of others I researched for a few reasons: 

• It's a long course (about 6 hours) so it takes your whole day, BUT you get a huge meal out of that would cost some hefty Euros at a restaurant (plus drinks, seating charge, etc.).
• These classes have a 10% student discount, PLUS I was able to add in a Rick Steves travel guide code that was in his book. Bonus! 
• Class begins with a tour of the Central Market of Florence where you get your ingredients for the day, AND a cheese/balsamic vinegar tasting (food education + snacks!)
• You walk away with the recipes from the day PLUS some other ones to try at home

In this class, we made pasta and tiramisu, but I'll save the tiramisu for a separate post. Here's a shot from above of our work space for the day! This was after a couple hours at the Central Market (also saved for another post). 

Prep materials! 

Chef Giovanni taught us a lot, even though he was slightly condescending to American food culture (but hey, I'm not blaming him when we have McDonald's to be proud of...). He dispelled a lot of myths, like: 

• Fettuccine alfredo is NOT ITALIAN. Italians use smaller noodles with white sauces (angel hair, penne, etc.). 
• Spaghetti would also not be used with a meat sauce. Italians use the thicker pasta noodles (like the pappardelle we made that day) for hearty meat sauces because they can withstand it. 

He started by measuring out our individual flour portions. We used Tipo "00" flour, which is a finer type of flour. I can't seem to find it in the US except for on Amazon in huge portions, so I have semolina and all-purpose at home. 

Start out by making your pile in a neat circle, then using your thumb and first few fingers, create a well in the center. Plop your egg in, some olive oil, and pinch of salt. Take a fork and scramble the egg, and every so often add in some flour from the side of your well until fully incorporated. This is a messy step, so when I'm at home I do this inside of a mixing bowl then will put on a flat surface to knead. 

Speaking of kneading, do it for about 15 minutes. Yes, you will get tired if you're like me and incredibly out of shape. I also blame my height for not having enough leverage to use my body weight. You want to keep kneading it until it becomes smooth on the outside, and create a pretty ball. Then you're going to wrap it very tightly with plastic wrap and let sit for 30 minutes. This lets the dough soften for when you roll it out. 

In the meantime, Chef Giovanni took us to the stove to make the Bolognese sauce. It was in here I answered his quiz question that the sauce got its name because it originates in Bologna (go me!). 

Once the dough is finished sitting, roll out the dough. Put some flour on the counter and on top of the dough. Every now and then keep flipping the dough as you get it thinner and thinner. If you think the dough is thin enough, keep going. We were told to roll it until you can see the granite through the dough (if you look really hard you can see it in the picture). 

To make the pappardelle, lightly fold the dough and simply cut it to pappardelle thickness! The order of noodles from thinnest to widest are: Angel hair --> Spaghetti --> Fettuccine --> Tagliatelle --> Pappardelle 

We used half the dough to make pappardelle, and the other half to make ravioli. The filling is a simple ricotta and egg mixture. 

Similar to the pappardelle, fold the dough but this time to the thickness of your ravioli cutter (in this case, a glass!). In the first step, do NOT cut the pasta, just use the glass to get the correct width. Instead, first cut the dough in long ribbons with the correct width. Place the ricotta mixture in a small ball on one ribbon, and then place another on top. You may need to stretch the top layer slightly to make it over the ricotta. 

NOW you can cut the ravioli in pretty circles. Take a fork and crimp the edges to seal. Be careful not to puncture the cheese in the process! 

Here are the fruits of our labor for the day! 

 As we ate some bruschetta that was made for us, Chef Giovanni put the dishes together:

• Pappardelle with Bolognese sauce
• Ravioli with butter and sage sauce

I've already made these dishes multiple times at home. And although I can't re-create the exact flavors because the meat in Italy is fresher, I believe it still tastes good! I have also been able to teach family and friends how to make pasta as well, which is always fun! 

I highly recommend doing any cooking class of some sort if you're interested in that sort of thing. It was relatively basic, but I was still able to learn something from it and makes a great store. It's an experience you'll never forget! 

How-To: Wine Taste Like a Pro

It's time to get classy! Rome was a great place - exhausting, but great. But it was time to take a vacation from the vacation and go to the no-free-wi-fi town of Greve in the Chianti Region of Tuscany. We went to Castello di Verrazzano for a wine tour, and it was a blast.

The tour started off with a history of the castle, which was actually quite interesting because Giovanni da Verrazzano the first explorer to sail to New York Harbor in 1524, but credit for discovery always went to the country who commissioned the voyages. Giovanni's quest was sponsored by the French, who were taken over by Spain and his history was lost for some time. But his accomplishment is starting to resurface in the classroom, and there is even a bridge in his name in New York: the Verrazzano-Narrows Bridge.

After the brief history lesson, we went through different rooms. Some of the passageways could get pretty dark and narrow. Definitely had to watch our feet (and in Errol's case, his head).

They also make their own balsamic vinegar, which is aged for 10 years. The barrels at the back of the room are the youngest, and get moved every year to the next barrel. They get smaller because the vinegar reduces over time and you get a delicious, sweet, concentrated syrup (not quite that thick, but it's definitely thicker than what we get in our US grocery stores).



Finally, it was time to taste the wine! Accompanied with our tour was also a plate of food, perfectly timed for the meal to count for lunch.

So here's the steps to taste wine like a professional:

Step 1: Make sure you always hold the glass at the stem so you don't warm the wine with your fingers. Lean the glass over a white surface to make sure the wine is the proper color, with no foreign particles in it.

Step 2: Smell the wine. Make sure you really stick your nose in the glass!

Step 3: Swish the wine by moving the glass in a small circle with the bottom of the glass staying on the table. Do this for 10-15 seconds 

Step 4: Smell the wine again (with nose in!). It should smell different because more oxygen has incorporated into the liquid to bring out more scents. This was a really cool part to learn! The smell was always completely different from the first time.

Step 5: Finally get to taste! Take a sip, and swish it around in your mouth. 

Different parts of the tongue sense different tastes.

Step 6: Swallow and repeat again. Or in my case, have a bite of food. 

The food plate was amazing, filled with salami, wild boar, multiple cheeses, and lard right in the middle. We also got to have a tiny morsel of their balsamic vinegar, aka balsamic gold.

And they also make their own grappa, a grape-based brandy.
Not a huge fan, but it was definitely a first.

I would highly recommend everyone visit here while taking a trip to Italy. Just make sure you eat a big breakfast and leave some time after to sober up if you drive. Now I actually have a beginner's idea of what I'm looking at in the wine section of Harris Teeter.

And the views were absolutely spectacular.

How-To: Make a Towel Bunny

If you've ever been on a cruise (and even if you haven't, now you know), each time you enter your room, you will find a towel animal hanging out on your bed. This summer, one of the classes on the ship was how to make some! So I thought I would share with you all how to make one! I'm not as good as the staff on board, but I tried my best. It's hard to explain in words how to make these, but hopefully the pictures help. Please leave a comment if you have any questions! 

Things you'll need:

1 large towel

1 medium-sized towel

Step 1: Place your large towel in a landscape position and roll the left and right ends to the center.

Step 2: Fold towel in half so that the crease is on the outside

Step 3: Twist the ends out a little bit (this will be the feet of your bunny). 

Step 4: Take 2 legs into each hand and pull outward (this part is hard to explain, try to follow the picture!).

Step 5: Put large towel aside. Now take your medium-sized towel and fold in half, landscape-wise, and have the folded side facing away from you. 

Step 6: Put your finger in the center of the top of your towel, take the bottom right corner of the towel, and pull straight down. Do not fold, just pull. 

Step 7: Repeat on the right side, and you will have something that looks like a bat. 

Step 8: Fold the top corner underneath, a couple of inches. 

Step 9: Fold the sides of the "bat" towards the center, like you did with the large towel. 

Step 10: Flip over the towel, and it will look like this! 

Step 11: Pull the ears down a little bit, and you have your bunny head! Place it on top of the large towel. 

Step 12: Accessorize! 

The class was provided as part of a campaign to sell their how-to book, Towel Creations. The campaign is part of a larger effort for Carnival Cruiselines to raise $1,000,000 for St. Jude Children's Research Hospital! I ended up buying it on the ship for $14.95, and 100% of the proceeds were donated.