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Sunday, 17 April 2011

Jamie Oliver Recipease Class #1: Filled Pasta.

Seeing as though it was my lovely sisters birthday on the 12th of April we wanted to do something fun and special so decided to go ahead and book our third Jamie Oliver Recipease Class in Clapham Junction together. We have already done 'Filled Pasta' and 'Mince Pie's' so this time we decided to go with the yummy Perfect Puds class.
I was looking through all my old photos today and realised I have never shared my photos of the previous two Recipease Classes we did so here is the first class we did.


When we first did this class back in May 2010 we picked it as my sister had just got a pasta machine so we could make our own fresh pasta from scratch and although she had cooked it quite a few times successfully, we thought it would be handy to have some top tips from the recipease class to perfect our pasta!

The woman who was teaching the class was great fun and really helpful and friendly and we were relieved that the class didn't have too many people in it even though all the benches were being used, so that along with how great the classes are shows as classes tend to book out quite quickly.

Our pasta filling was actually already made for us and sitting out our benches which I didn't mind too much as it was the actual pasta that I wanted to learn more about. The class started off with our instructor making her dough first and showing us how to knead it to perfection. After she put hers in the fridge, the rest of us started on our pasta.

The bigger bowl contained the pasta filling which has spinach in it, and the smaller bowl behind it was what we were going to use to make the simple pasta sauce which was made up of butter and sage.

We had to keep putting the dough through the pasta machine to make it as thin as we possibly could without any of it breaking.

After we rolled the pasta out super thin, we experimented with cutting the dough out in different shapes and sizes and put a small teaspoon of the pasta filling inside, then we had to make sure there was no air inside while we folded the pasta over and sealed it up by pressing the edges of the dough together.
Our instructor told us that if we trapped air inside the pasta that it would pop open while it was cooking.


We boiled the pasta but for only a minute or two because fresh pasta cooks alot quicker than dried pasta. After it was cooked, we put it in a hot pan with some melted better and ripped up sage.

We learnt something really handy from our teacher and that was to splash a bit of the cooking water from the pasta saucepan into the shallow pan with the pasta, butter and sage to help make a super tasty sauce!

After the sauce thickened up a little we served up the pasta and grated some tasty permesan on top and enjoyed with a nice glass of white wine.


FROM JAMIE'S WEBSITE:

Easy to Learn

Bring a mate,£10 off: Filled pasta
Recipease Clapham Junction, Battersea, London


Bring a friend, save £10! These classes are perfect for couples and mates to attend. Get the same expert tuition and skills as you enjoy making and eating delicious food together at our hugely popular sessions. £70 for two people.


It looks impressively complicated, but filled pasta is actually very easy to make. In this session, we'll let you in on the secret to making a great pasta dough every time. First, we will teach you to make a delicious and simple filling. Then we'll create 2 or 3 beautiful filled pastas using your filling. We'll make a simple sauce to go with it and sit down together to enjoy our creations with a nice glass of wine. After the session you can check out the shop and get a special 10% off anything you want to buy. (the 10% is valid on day of your session only, excludes alcohol and cannot be combined with any other offer)


Eat-in
Requires 2 people
£35 per person

To book a class click the link below:
http://www.jamieoliver.com/recipease/make-a-booking.html
 
Jamies Recipease
Clapham Junction

Battersea
48-50 St Johns Road
SW11 1PR
Shop ph) 0203 006 0001

6 Comments:

Shulie said...

This reminds me I would like to make a beet ravioli I have planned now for years. Never got around to making it. Your class and filled pastas look great!

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