Families gathered for the first Adult and Child Pasta Making Course held at Truro School Cookery over the weekend.
The first task was to whip up some delicious Ricciarelli biscuits made from egg white, almond and lemon. These zesty cookies were the perfect snack to give our chefs some extra energy before they began their pasta-making.
With Head Chef Alan leading the way, each of our parent and child pairs made fantastic start creating the perfect fresh pasta dough. Made from pasta flour, golden yolk eggs, olive oil and semolina flour to dust, the dough is needed by hand until it becomes smooth and elastic.
With the dough left to rest for 20 minutes, the teams made the carbonara sauce from pancetta, egg and pecorino cheese, with a tomato bruschetta to accompany the dish.
It was wonderful to see our teams relaxing into the spirit of Italian cooking and the smells emanating from the kitchen were a heady blend of ripe tomatoes, garlic and sizzling pancetta.
With finished dishes topped with ground pepper and a drizzle of olive oil, it was an Italian feast to be proud of and a fantastic morning of family fun.
There will be another chance to experience the Adult and Child Pasta Making Course on the 8th of June. To book and for the full list of courses, please click on the link below:
