Be taught the whole lot you might want to learn about making contemporary pasta with our two-part sequence. Former BBC Good Meals deputy meals editor, Esther Clark, and professional chef Olivia Cavalli, share all their suggestions and tips.
Key learnings:
- Make and roll out genuine egg pasta by hand
- Lower and type artistic shapes
- Make crammed pasta like ravioli
- Select the perfect flavour mixture
- Get restaurant-quality outcomes
Fast pasta expertise
Olivia will share hints and tricks to making authentically Italian egg pasta dough, together with the best way to roll it to the suitable consistency for crammed pasta, and lower it into shapes.
Pasta past fundamentals
Our second in-depth pasta tutorial will present you the best way to make the dough, plus the perfect strategies for rolling and shaping, it doesn’t matter what your talent stage.
