In an Italian home kitchen, you will likely find at least five different types of Italian pasta: spaghetti, fettuccine, fusilli and bucatini, as the experts at Eat and Walk Italy share in their cooking classes.
Traveling across Italy from north to south, it is said that there are more than 300 pasta varieties, each ideal for a different sauce. Long pasta like spaghetti and fettuccine are ideal for creamy or rich sauces such as Bolognese or Carbonara, while short pasta is preferred for lighter sauces such as pesto alla Genovese. Pasta can be further categorized as either fresh egg pasta or die-cut pasta.
Die-cut pasta may be made with durum wheat semolina and water, and as the dough passes through a die it comes out with a texture that pulls in sauces and flavors. Egg pasta is made from 00 flour and eggs, giving it a soft texture and rich flavor, and is the kind of pasta made by hand following family recipes.
Explore your love for Italian pasta with Eat and Walk Italy
If you want to hone your culinary skills and discover the secrets of fresh pasta directly from the source, you can join a class with an expert Italian chef at Eat and Walk Italy in Rome or Naples.
In the meantime, here’s Eat and Walk Italy’s recipe for egg pasta:
Ingredients:
- 400 grams of "00" flour
- 4 medium eggs (should weigh 220-228 grams)
- Salt to taste
Preparation Time: 20 minutes
Cooking Time: 2-3 minutes
Servings: 4
1. Weigh the flour and eggs with a scale. Mix the flour with the salt on a work surface, creating a small mound with a well in the center.
2. Add the eggs to the center and lightly beat them with a fork, then mix them with the flour.
3. Knead the dough for 10-15 minutes, pressing with the palm of your hand and stretching it, adding a few drops of lukewarm water if the dough seems too dry.
4. Once you have a dough ball, cover it with plastic wrap and let it rest in a cool place for 30 minutes.
5. Roll out the dough into a disc 2-3 mm thick and lightly dust it with flour. Roll the disc into a tight, long cylinder, then cut it into 4 mm thick slices and open them to obtain delicate strips of pasta.
6. Cook the pasta in plenty of boiling salted water until it floats to the surface. Serve with your favorite sauce.
Ready to learn and master Italian cooking techniques with love and passion? Check out available cooking classes on Eat and Walk Italy’s website.
About Eat and Walk Italy
The cooking classes at Eat and Walk Italy reflect the company’s love for food and travel. Its hands-on, guided courses offer an authentic experience, immersing participants in the rich traditions of Italian cuisine. In the heart of Rome, Eat and Walk Italy invites travelers to discover new culinary skills, explore traditional recipes, and create unforgettable memories while savoring the true flavors of Italy, like a local. If you want to turn your passion for food into an extraordinary adventure, don’t miss the opportunity to experience the essence of Italian cooking with Eat and Walk Italy.
