WELCOME TO LAMINATED PASTA
with Domenica Cooks

 
 

All homemade pasta is pretty. But laminated pasta, with herbs embedded in the sheets of dough, is special. In this class we’ll make homemade egg dough using a food processor or mixer to mix the dough. Then we’ll use a pasta machine or attachment to stretch the dough into sheets. Finally, we’ll laminate the dough with fresh herbs and hand-cut the sheets by hand into a variety of noodles ~ tagliolini, fettuccine, pappardelle, lasagne, and so on.

Where there’s pasta there must be sauce, right? So of course we will make a luscious lemon cream sauce to go with our pretty pasta.


ZOOM LINK FOR CLASS

Please follow above link to access the class at the appointed date and time.


C LASS PREPARATION

Here are a few things you can do to get ready for class:

  • Refer to the ingredient and equipment lists below to make sure you have everything you need well before the class date. Links are provided for less common ingredients and for ingredients/brands I like and use.

  • For those of you who love beautiful pasta tools, I’m happy to say that the online shop QB Cucina is offering a 15% discount on all items in their shop, including the beautiful brass two-headed cutter pictured above, to participants of this class. If you see something you fancy and must have, use the code domenica15 at checkout.

  • Read through the printable recipes (linked below) to familiarize yourself with them.


INGREDIENTS LIST

For the pasta:

  • Unbleached all-purpose flour (such as King Arthur) or a mix of unbleached and "00" pasta flour (finely milled soft-wheat flour)

  • Semolina or semola rimacinata (a finer version of semolina)

    Here are online sources for semola rimacinata:

    Semola Rimacinata Castelvetrano, from Gustiamo
    Finely milled Semolina Flour, from Hayden Flour Mills
    Caputo Semola Rimacinata, from Italian Food Online

  • 3 extra-large (or 4 large) eggs

  • Fine salt

    For the lemon cream auce:

  • Extra-virgin olive oil

  • 1 lemon

  • Heavy cream, 1 cup (240 ml)

  • Salt & pepper

  • Freshly grated Parmigiano-Reggiano cheese

  • Fresh herbs for garnish

EQUIPMENT

  • Food processor fitted with the metal blade, or a sturdy stand mixer

  • Pasta rolling machine; either a hand-crank machine, or a pasta roller attachment for a stand mixer such as a Kitchen Aid

  • Fluted pasta/pastry cutter. Here’s one of my favorite inexpensive cutters. For something fancier, check the selection at QB Cucina, and use the code domenica15 to receive a 15% discount at checkout.

  • Small spray bottle to mist the pasta sheets


    Other helpful (but not necessary) equipment/tools:

  • dough scraper

PRINTABLE RECIPES