Learning to Make Pasta

posted July 6, 2009
  by Christine Gable, Kiddie Chow

Pasta. It’s one of my favorite foods. Convenient, quick cooking and in shapes and forms to meet almost any appetite (and recipe), pasta is one smart go-to solution when I’m in a mealtime crunch. I usually buy it dried in all shapes and sizes: elbows, spirals, linguine, spaghetti … you name it. I’ve tried some of the whole grain varieties and wheat-free or rice-based ones for friends and family that eat gluten-free too.

I’ve even picked up an occasional package of fresh pasta in the grocery store refrigerated case. Gotta love how quick it cooks, how fast you can get it on the table—if you can swing the added higher price. Fresh pasta is definitely more expensive than dried. It’s more perishable too. It won’t sit on the shelf for months—it should be used several days after purchasing (no problem there)! It’s certainly a winner in my book since adding sauce and salad means pulling together a hot meal in just minutes. Whether tomato sauce, Alfredo sauce or a spinach pesto, pasta comes through fast, easy and delicious.

That’s why I was so excited to learn that I was going to learn how to make pasta at the Artisan Cooking School. On a recent press tour of the Holland and Grand Haven, Michigan area, I was given the wonderful opportunity to meet co-owner and Chef Howard Norris (who trained under Mario Batali—and had plenty of his books on the shelves), and sit in on one of his informative cooking classes.

Just check out this schedule:

Roast the Spaghetti Squash
Make the Pasta
Rest the Pasta
Soak the Rice Noodle
Make the Marinara
Roll the Pasta
Cut the Pasta—Ravioli, Cappilletti
Stuff and Fold
Form the Product
Make the Cappellini
Make the Citrus Buerre Blanc
Sear the Tilapia
Make the Alfredo
Mange … Mange!


One thing I love about making pasta is that the mixing can be done in a food processor. Measure the ingredients, mix well and there’s your dough. Then it’s time for the rolling and cutting (the fun!). While definitely not something that I would use in an everyday sort of way, it would be fun to try with the kids on a day off or leisurely weekend. And it would give them a much more complete vision of those boxes of pasta that are always in our cupboard.

Below you’ll find the recipe for the spinach pasta that we made during our class. It was absolutely divine eating. Make the dough in a food processor. Then it should have some resting time before you use a pasta roller (we used the one that fits directly onto the front of a KitchenAid mixer) to elongate, expand, and strengthen the dough before cutting it. This was quite fun: Chef Howard encouraged all of us to try our hand at it, as this was an interactive class experience. I came away knowing that the KitchenAid pasta roller attachment would be one item on my kitchen wish list.

Of course, this attachment is not one hundred percent necessary: in the old world Italian style, it’s perfectly acceptable to do the rolling and cutting by hand. It just takes more muscle, that’s all. Come to think of it, when you’re working with energetic kids, that might be the way to go.

My day at the Artisan Cooking School encompassed so many things that I love and enjoy: a day in the kitchen, delicious food, and a sharings of a passionate chef. In the midst of a busy, busy trip, this was an excellent way to center and re-group.

It was also an important reminder that we can all use an occasional booster shot to our normal routine. Would your kitchen routine be enlivened after attending a cooking class or two? Would some fresh ideas and a different perspective on cooking bring a breath of fresh air into your kitchen?

Perhaps it’s time to consider making some pasta with your kids, eh?!


Spinach Pasta Recipe
http://www.cdkitchen.com/


Serves/Makes: 4
Ready in: 30-60 minutes

* 5 ounces spinach puree
* 3 cups flour
* 3 eggs
* 1 teaspoon salt
* 2 teaspoons olive oil

Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, and if using, salt (any other flavoring) separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is too dry to form a ball, add a little water and pulse once.

Christine's Note: Let the dough rest for 20-30 minutes and then proceed with the rolling and cutting steps.

From the Artisan Cooking School & Catering Company LLC, Grand Haven, MI

©2009 CDKitchen, Inc. No reproduction or distribution of this article is allowed without express permission from CDKitchen, Inc.
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