A Pasta Demo - Life ... It's Why We Cook. Blog at Allrecipes.com - 300824

Life ... It's Why We Cook.

A Pasta Demo 
 
Apr. 11, 2013 5:10 am 
Updated: Apr. 18, 2013 2:44 pm
Three weeks ago, we attended a “hands in” pasta making demonstration that the local hospital was doing for their employees. The chef did not use the machines that I am so fond of. Instead, his tools were his hands and a rolling pin. Each attendee was given six eggs and plenty of flour and as the chef progressed with his instruction the attendees progressed with making the area look like we forgot what the table is for.
 
 
Here, two attendees show off their sticky fingers. On the left is one known to some of you as “Linda”, others know her as “MrsMike” and I call her, “Yes,dear”. To her left is one of her co-workers, Linda.
 
 
At any demonstration where friends are gathered, there will be some antics. The gentleman is ma. As we left home, I was told to behave. Here's the evidence that I did.
 
 
The chef prepared two recipes for the linguini, Kalamata Olives and Roasted Tomatoes Sauce that his wife made for his demonstration and Alfredo Sauce that he made right there using some of the pasta water.
 
 
The other pasta was Ravioli.  He simply placed a sheet of dough over a muffin pan and t each muffin place he pressed an indentation. He then filled each indentation with Ricotta, egg washed the dough, placed a second sheet of dough over the top, pressed the dough around each filling and cut it apart with a pizza cutter. I would use a mini muffin pan to make smaller ravioli to make them easier to eat. The larger ravioli would make a better presentation, though.
 
 
Each attendee of the demonstration left with good feelings about attending another demonstration by this chef. Yes dear and I are certainly looking for it.
Our kitchen makeover is going to happen in late summer or early fall. Our plans are on paper and the only thing in the way is scheduling. The crew is coming in from Columbus, Ohio so they have to fit it into their lives, as well. There are highly skilled craftsmen in our area that could do it but this crew is special because they are our son’s crew and we have seen lots of their work. Plus, they have done work in this area and have received high praises for their talents.
 
Comments
Apr. 11, 2013 5:25 am
looks like you had fun and ate well. Love the photos.
 
Apr. 11, 2013 7:34 am
I love cooking classes! Christine NICU RN and I take them occasionally and always have so much fun! It looks as though my dear Linda-Pat is having a ball. You, not so much. LOL!!! You're looking a bit too serious there my friend! At any rate, thank you for sharing. I love your pics!
 
Apr. 11, 2013 8:30 am
I love the muffin tin ravioli tip. I am with you and would prefer using the mini-tins. Thank you for sharing your fun.
 
Maggi 
Apr. 11, 2013 8:38 am
Sure looks like fun!!!
 
Paula 
Apr. 11, 2013 8:39 am
When you decide to make those ravioli at home, I would love to see a step by step photo-filled blog about it! The muffin tin idea sounds great.
 
Apr. 11, 2013 9:06 am
That looks like a blast! I would love to try pasta but I just don't have enough room on my counter. My waistline doesn't need homemade pasta but my taste buds would be ecstatic!
 
Apr. 11, 2013 10:03 am
What fun Mike,lovely pictures.
 
Apr. 11, 2013 12:04 pm
I need to take a few classes in cooking. Italian cuisine would be awesome as well as French and German. Then there is my need to learn the Asian cuisines. We could spend a lot of time doing this! Thanks for sharing your experience Mike! By the way, in addition to the Reliance peach, another cold weather peach that might work for you is Contender. Both are listed as zone 4 peaches, but I often see them listed in catalogs as zone 5.
 
Apr. 11, 2013 12:47 pm
Well, Mike, I can see you certainly took your pasta class seriously! Either that or you knew when you were to told to behave she was serious! ;) That really sounds like a lot of fun. I am going to attempt my own pasta some day - probably this summer when I have some extra time.
 
Apr. 11, 2013 12:58 pm
Now, now Candice, I thought Mike had a serious pasta making game face on. After all he was told to behave by Linda-Pat :)
 
Apr. 11, 2013 12:59 pm
Thanks for sharing your pasta making adventures, Mike. I've tried making my own ravioli. The thingy that came with my pasta machine didn't quite do the trick. Mini-muffin pans, genius idea!
 
Apr. 11, 2013 1:51 pm
How fun Mike! Looks like an enjoyable adventure. Love the ravioli trick.
 
Apr. 11, 2013 2:49 pm
Can't wait to try the muffin trick. Thanks for sharing!
 
Apr. 11, 2013 7:10 pm
That's for sure, Joey Joan!
 
Apr. 11, 2013 7:12 pm
She did have a lot of fun, Candice! Last night, I cooked the dough we made that night so she was happy!
 
Apr. 11, 2013 7:14 pm
Hi, Marie C! I tried using the narrow sheets from the pasta machine but they kept sliding out of position. The dough needs to be rolled out with a rolling pin and cover the pan with excess hanging over the sides.
 
Apr. 11, 2013 7:15 pm
Maggie, Linda had a blast. I had to behave. {:(
 
Apr. 11, 2013 7:16 pm
Paula, I will be making that in a few more weeks.
 
Apr. 11, 2013 7:19 pm
I'll be using the dinetee table when I do it this way again, BSM! Our counters have become storage areas because of all the stuff that wasn't invented when we bought this place.
 
Apr. 11, 2013 7:19 pm
Thank you, manella!
 
Apr. 11, 2013 7:20 pm
I'll check out those trees, Doc! Thanks!
 
Apr. 11, 2013 7:22 pm
Mother Ann, that seriousness is more easily explained as me in deep concentration to make a perfect pasta. ;)
 
Apr. 11, 2013 7:25 pm
Hi, Cat! My DIL has the Kitchen Aid Ravioli Press and it doesn't work as easily as how this chef did it with the muffin tin. The Kitchen Aid does make a more uniform and more decorative ravioli, though.
 
Apr. 11, 2013 7:26 pm
You are certainly welcome, 1st (1L of a) Lady!
 
Apr. 11, 2013 7:45 pm
The ravioli trick surprised everybody at the demonstration, Sassy.
 
Apr. 12, 2013 8:23 pm
Nice tip with the muffin pan. Such concentration... you didn't hurt yourself did you? Just kidding, gee whiz... Watched an old episode of Alton Brown on Good Eats this past weekend, but he was using a pasta machine/roller and an ironing board for his work area.
 
Apr. 13, 2013 5:36 am
Good Morning, Magnolia Blossom! The Ravioli demo looked quote easy, from forming to filling to sealing. I'll need to practice rolling pin techniques for when I get around to making it. ... You figured out how to make my carrot cake?
 
Apr. 13, 2013 5:37 am
Fresh pasta! What could be better! Great tip with the muffin tin. How fun to redo your kitchen! Sounds like you have a great contractor!
 
Apr. 13, 2013 5:46 am
Good morning, mickdee! We raised that contractor to be great! Now, It's paying off! {;)
 
Apr. 13, 2013 6:34 pm
Tried one version and didn't get the results I would like. I will soldier on...
 
Apr. 14, 2013 5:31 am
You have about eight weeks to have something that will pass my very discerning tasters! If you fail, it will be you riding in the trunk to Cat's Roundup!
 
Lela 
Apr. 14, 2013 7:57 am
Mike-better lock up that fresh pasta because everyone knows you have some laying around. If I lived near you, I would be one of those uninvited guests.
 
Apr. 14, 2013 10:36 am
The pasta dough has been reduced to half since then, Lela. My next batch will lean toward more gourmet flavor and less gluten or gluten free.
 
Apr. 16, 2013 8:35 am
This looks like loads of fun I hope to do a cooking class this Spring/Summer.
 
Apr. 16, 2013 8:56 am
I took a 6-week cooking course last year, and one of the classes was devoted to "pasta & dough." I was so inspired that I splurged and bought the KA pasta attachment. Also bought an inexpensive ravioli press/mold, but haven't tried to make ravioli yet. My Mother always made homemade noodles for her Chicken & Noodles dinner, and for a long time, I also did the "hands in" method, but honestly, I'm a convert to the KA now. There's just nothing like fresh pasta. It is fun isn't it? Looks like you all had a blast!
 
Apr. 16, 2013 9:47 am
Hi, ladanams! Welcome to the blogs! If you can get to a cooking class/demonstration do it! Even if the class is about something you are proficient at because there can be something new to pick up on. You can get to make new friends and discover some cool cooking gadgets, also!
 
Apr. 16, 2013 9:55 am
Hi, lutzflcat! Both of the KA pasta attachments are way too cool! I'm having a great time with them but I can't come up with enough excuses to serve pasta more often. Tonight, I am cooking chicken with spinach and butternut squash noodles.
 
 
 
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Mike Harvey, daPITA

Living In
Battle Creek, Michigan, USA

Member Since
Dec. 2008

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Southern, Gourmet

Hobbies
Gardening, Fishing, Photography, Reading Books

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About Me
At age 16, I began cooking when my mother was injured in an accident that kept her off her feet for five weeks. At first, my repertoire was fried hot dogs with pork and beans, boiled hot dogs with macaroni and cheese or pizza from a box. After a couple weeks of this, my younger brother was the first to protest and demand variety and my dad was quick to support him. That was my first cooking challenge, learning to plan a meal. About that time, mom returned from the hospital and from her bed, began teaching me things like roast beef, fried chicken, stews and all the sides and trimmings. In 1967, I married and my wife designated herself as the cook and this continued until 1999. It was then that I (voluntarily) began cooking again. At some point, I realized that I was having fun and began searching for recipes that were more challenging and interesting. I found AR and used it's recipes for a long time before registering and later becoming an active member.
My favorite things to cook
Soups. How can I go wrong? They are a great way to use up leftovers and those veggies that are approaching the end of their usefulness. They are always an original recipe. Roasts and steaks are favored, also. Getting the right "doneness" and choosing appropriate sides for a tastey and attractive meal is a continuing and always evolving menu.
My favorite family cooking traditions
If creating impulsive menus and recipes is a tradition then, (I guess) we have a tradition. A new tradition is developing. I have a fruitcake recipe that, I believe, is near perfection. I make it just before Thanksgiving so it is aged enough for the Christmas/ New Year holidays.
My cooking triumphs
Without a doubt, my own recipe for a Reuben Sandwich. It has been a demanded item for many years and I shared it in my AR blog. http://allrecipes.com/Cook/13101603/BlogEntry.aspx?postid=204609
My cooking tragedies
Too many. I have been able to throw them out and have something new before my wife gets home. Most of the time, anyway.
 
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