Cookery Course News

A cookery course in pasta of our own

As David Lebowitz has made his home in Paris it is unlikely that many of us in the current economic climate will be nipping over to France from T2 at Birmingham for a quick cookery lesson in pasta any time soon.

Lucky for us, he’s gone to great lengths on his own site revelling in the delights of home made pasta, compared to shop-bought. So, for a cooking course of our own, we’re taking the best bits and offering a condensed version of the Michelin-rated chef’s lesson in how to make pasta, from scratch, rekindling his fondness of the fresh, home-made version .

Why make pasta at home when it’s so cheap to buy?

By David’s own admission, it is easy to get into the habit of picking up a packet of pasta, whether it’s fusilli, lasagna sheets or the chef’s own favourite, pasta spirals.

As fortune had it, whilst he was around a friends house for a meal and they were taking an aperitif, his friend whipped out the dough, rolled it in thrice and voila, he had the base of his lasagna – that simple.

Pasta dough less fussy than bread and pastry

Whereas doughs for other bases, namely your breads and pastries, take time, effort and precision, making the base for pasta is effortless, in comparison. What’s more, according to David, the variety of attachments for the base pasta maker are inexpensive and easy to pick up, to help you make simple pasta which will impress your friends and make them believe you have been on numerous cooking courses to acquire the skill. Nothing could be further from the truth.

Tips for pasta preparation from the man himself

According to his article, David always recommends making fresh pasta on the day you’re going to cook it; it can be refrigerated, but loses its fresh colour and takes on a grey pallour if made the day before.

Simple though it is in essence, it may take a few attempts to get the pasta to your very own liking. It is a versatile staple and learning to prepare it is as much about you and the you-specific ingredients used in prep as in the way it’s made. David’s preference is half semolina/half all-purpose flour, then a whole range of eggs, whatever is available close by.

To complete this quick and easy online cooking course, our next post will be David’s shopping list and how he puts it all together to create pasta-perfect dough, good enough to eat.