Buon appetito.
For the next three hours we learned the ins and outs of kneading, stretching, and rolling pasta dough, howto fold whipped egg whites into the sugar and egg-yolk mixture for tiramisu, and practiced the art of stuffing and folding pasta dough into the shapes you desire. I learned that the years I spent working at a pizza restaurant in my early 20s did help with my ability to quickly roll out and stretch the dough so it’s thin enough to see the font on a can through it, but no thinner.
As the group finished rolling the pasta, Paola got ready setting up the stove for the pasta boiling and the sauces. We had already made the pesto while the pasta dough was resting, so it was ready to go We just needed the tomato sauce for the stuffed cappelletti. Soon enough, the sliced tomatoes were simmering with garlic, salt, pepper, basil, and oil in a saucepan—filling the kitchen with one of the best smells—and we all sipped on wine, waiting to dig in.
Finally, the portions were plated and our small group was sitting down to see if our attempts would pass the taste test.
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