I was lucky enough to be invited to an Italian cooking class at the newly opened Parma restaurant in Surry Hills. It seems that Sydney restaurants are continuing on their mission to teach me how to cook and I think some of the lessons may be rubbing off as I think after this class I'm give making pasta at home a whirl! Yes, really!
The class is run for a group of bloggers by Italian head-chef Alessandro Vinci-Cannava whose personality can only be described as larger than life. He's such a fun guy that I imagine working in his kitchen would be a hoot! Rumour has it that he was a regular on the Peruvian version of Ready, Steady Cook when he was living in Peru.
Half the class learnt how to make pizza dough, but I was more interested in seeing how to make your own pasta. I've seen pasta being made before in another class and it set the seed that perhaps it wasn't that hard...I just needed to see it in action again.
Whilst this class was mostly demonstration in terms of cooking the sauces, we got a chance to get our hands dirty with some pasta dough. Alessandro has been cooking for such a long time that he could tell just by looking out our doughs if they were too wet, too dry or just right (mine wasn't just right - but was easily fixed)! I'd never really clcoked before that there are eggs in pasta (der, I know) - and it made me realise I need to be aware and ask if a restuarant uses free-range eggs in their pasta (Parma didn't at the time of this class but now do - yay).
Next step was to roll out some pasta using their you-beaut pasta machine (tho Alessandro said we could use a rolling pin if we didn't want to invest in a pasta machine straight up). I loved the feel of working with the pasta. It went from a big gloopy mess to a smooth ball of dough and then turned into a silky soft sheet of pasta that I just wanted to bury my face in.
And of course pasta isn't pasta without a delcious sauce to go with it. Alessandro whipped up three beautiful sauces - all of which I think I could russel up at home: a swordfish puttanesca, a beautiful burnt butter sage sauce, and a simple pea + goats cheese sauce. The pea + goats sauce was mixed with the tagliatelle and then wrapped in eggplant and baked in the oven.
Ta da - look at our feast! Whilst the ricotta filled ravioli was beautiful I think I'm going to keeps things simple and try my hand at a simple tagliatelle with either the burnt butter sage sauce OR the puttanesca. Or maybe I'll make both.
Parma is at 285A Crown Street, Surry Hills. Phone them on 9332 4974.
This looks soo good. Why is it that burnt butter sage sauce vamps regular ole pasta into serious amazingness? Now I wanna go home and whip up a batch of homemade pasta despite having never done it before..
ReplyDeleteAwesome class!! I gotta give the pizza making another go based on what we learned. Burnt sage butter ravioli is the shiz!
ReplyDeleteEverything looks so delish! A carb fiesta :D NOM!!
ReplyDeleteThis looks like another great day out Miss Piggy! I love the movement and steam in your photos. I completely agree with your words on gloopy mess turning into silky pasta...it is like magic and so much fun. Have you tried your machine at home yet?
ReplyDeleteWell done, looks good!
ReplyDeleteNow that looks like lots of fun.
ReplyDeleteI haven't made pasta in ages....hmmm, think I need to change that.
Third time at leaving a comment... Looking forward to seeing your own fresh pasta!
ReplyDeletesounds like fun! was invited but obviously couldnt attend. the restaurant is down the road from where i lived in surry hills
ReplyDeleteThat looks like lots of fun but I have to say rolling pasta using a rolling pin isn't very fun. I've tried it and sworn just to buy a pasta roller instead :P
ReplyDeleteThe ravioli looks so good! So many places in Surry Hills to try. Not enough dinners. :)
ReplyDeleteLooks like fun! The ricotta ravoli is beutifully presenting- and looks yum
ReplyDeleteHey Miss Piggy!!!! loved to have you all @ the restaurant... I had a great time you guys rocked (or should I say rolled?) the pasta like PROS!!
ReplyDeleteoh and by they way new menu, new eggs!! one of my favorite ingredients!
ReplyDeleteMaking pasta has been on my to-do list for the longest time. Maybe I should just bite the bullet, or go to a class! Pea and goats cheese is a complete match made in heaven ;)
ReplyDeleteI have loved watching how over the past few years more restaurants (read chefs) are sharing their knowledge in classes to the public. Clever diversity, and very enjoyed by those attending.
ReplyDeleteThe ravioli does look beautiful! Pasta is a labour of love for sure.
ReplyDeleteHi everyone - thanks for your comments! I've bought my pasta machine (his name is Jamie) and I'm going to give Pasta making a whirl this weekend. WISH ME LUCK!
ReplyDeleteI made the burnt butter sauce last week - OMG! So good & so easy!
yum yum! ive always wanted to have a go at making pasta, MC makes it look so easy! i spotted a pasta machine for $15 but if i buy anymore gadgets ill need to start sleeping in the kitchen!
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