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Local fresh noodle pasta that you make yourself
15 Class Projects
It takes about 1 hour to 1 hour 30 minutes hour(s) to complete each project.
Traditional pasta orecchiette from southern Puglia
Traditional pasta cortece from the Campania region
Traditional pasta cavatelli from southern Italy
Traditional pasta from Sardinia, Lorigitas
Candy-shaped pasta with filling, caramelee
Mozzarella in Carrozza, a dish from the Neapolitan region
Orecchiette pasta with radish and anchovies
Neapolitan-style ragout
Sardinian-style pasta sauce
Contorno, grilled tomato and mushroom dish that goes well with pasta
Southern-style pickled olives
Making ravioli
Simple ravioli with North Central style butter & sage sauce
Ravioli application, pumpkin sauce
Paprika marinade
Skills You’ll Learn
Hello, this is a long time ago.
With various experiences I met in Italy Research Italian cuisine made with seasonal ingredients from Korea and traditional dishes from the Italian regionand I'm running a small class. The center of Italian cuisine is so diverse that it is said that the center of Italian cuisine comes from home-cooked food. I wanted to introduce these traditional dishes, so I have been constantly introducing dishes from various Italian regions since a few years ago.
Home-cooked pasta made by grandma
Italian home-cooked food has the advantage of being clunky yet rustic and comfortable, making it really comfortable to cook. Pasta is probably what you make the most at home. The sight of grandmother and mom sitting around the table making pasta together makes me smile. I'm so happy to have a really hot meal. Let's make a nice one-meal pasta that you can enjoy with your family and friends.
A variety of pasta shapes you'll meet for the first time
The fact that there are more than a few hundred shapes of pasta in ItalyDo you know? Even when I lived in Italy, there were a lot of pasta that I hadn't eaten and didn't know about. The reason is that pasta differs from region to region. Traditional pasta of various shapes found in various regions of ItalyI'll guide you to a world of pasta that we can't easily find after learning about.
It's OK to be ugly! Making pasta with my own hands
Have you ever imagined pasta with your own hands? 6 shapes of pasta using minimal tools or just by hand so you can make it without a noodle makerLet's make it. It's okay if it's a little ugly. It's important to make your own pasta.
Make it with a relaxed mind. However, I'll tell you in more detail and detail so you don't get frustrated. In addition, we will also learn about simple foods with the right sauce, and we will also show you how you can apply them to ingredients that are also available in Korea while making use of the local feel.
Making sauces as varied as pasta shapes
Did you know that there are separate sauces that are suitable for each pasta shape? Learned in class Traditional pasta sauce that matches the shape of the pasta and pasta sauce that can be appliedLet me know together.
A great appetizer menu to accompany
Pasta alone can be a delicious meal, but if you have an appetizer to accompany it, it will enrich your table a little more. A simple appetizer that is easy to store and easy to storeLet's learn together too!
Authentic Italian cuisine you won't find anywhere else
I can make my own homemade Italian dishes with a variety of regional characteristics. Would you like to make a warm and charming dish with me?
Tool package
- It's a must-have tool kit for classes.
- stainless steel scraper 125*110
- Premium wooden push stick (large) 30*400
- Cheese Grater
- Pie cutter (small) 56*180
- 6 types of round cookie cutters (multi-cookie cutter)
Additional components
- Double sided measuring spoon (15cc,5cc)
- 200ml measuring cup
📩 The package is subject to some changes, and we will be fully informed if there are any changes.
Curriculum
Creator
accaH
We introduce Italian cuisine made with seasonal ingredients. I'm exploring various regional cuisines in Italy, We are also studying a variety of handmade Italian pastas that have not yet been introduced. I am currently running a small class based on my various experiences in Italy and experience in the restaurant industry.
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