This class was a bit different than grandma's house. Held at the Viking Cooking Store in Franklin, the class was informative and very helpful. We made three kinds of pasta with three different sauces.
The first was herbed pasta with red wine reduction and mushrooms, next--whole wheat ravioli with savory pumpkin filling and sage butter, and last--tortellini with tomato concasse.
The most surprising was the ravioli because I did not think that pumpkin filling would ever top the taste of meat ravioli. But...the result was a wonderful combination worthy of fall!
A day before class, I brought all of my remaining herbs (and even a tomato plant) into the screened porch. Once class ended, I was anxious to get home and plan a homemade pasta menu using my herbs and the information I learned in class. I decided to try the herbed pasta with red wine reduction.
Here are the results!
The dough - Basic Pasta Dough with fresh basil, parsley, and oregano.
Ready to begin the process. The large flat pasta attachment on the Kitchen Aid.
Fist attempt...not too bad!
Letting the past rest before cutting.
Beginning of the red wine reduction sauce. I added the mushrooms, herbs, and a small amount of ground turkey later in the process.
Cutting the flat pieces (above) and letting them rest again (below)
Finally cooking (in an old pasta pot)!
End result
Finishing touch!
...on to cheese making!
