Do you know the satisfaction of making homemade ravioli with fresh egg pasta, and, since we’re here, even a perfect  lasagna ?!

Like when we did it on a Sunday with our grandmother and then we put ravioli with pumpkin or ricotta and spinach in a row, we counted and came out certain dishes, with 20/30 ravioli each! Do You no? Then it’s time to recover and learn what every Italian should do should know: homemade pasta for ravioli and homemade lasagna!

If we are taught by a sweet, patient and professional chef like Luca Fasoli, we are really on horseback! All this in èCucina, in Via xx Settembre, 90 in Verona, Wednesday April 29  at 7.30pm.

You will learn how to knead, work and fill the stuffed fresh pasta with different fillings.

What is the perfect lasagna? A thin pasta lasagna, a soft béchamel with the right consistency, a juicy and not too dry ragout and lots of Parmesan!

from the dough to the tasting!

What will you learn?

The course is practical so you will try your dough with egg pasta, from the dough to the fillings and the molding. You will learn:

to knead fresh egg pasta by hand
doses, different recipes of fresh egg pasta
to spread the dough with the pasta machine
to understand the characteristics of the stuffing for ravioli and tortelli from which you can invent your own!
to prepare a perfect lasagna sauce
to create a béchamel with the right consistency for baked lasagna
to compose a delicious and dripping lasagna!
to eat so many carbohydrates one night! (Only for this time!)

here’s the menu:

Green lasagna with Emilian white ragù

Buckwheat lasagna with red radicchio and Verona mountain

Classic ravioli with ricotta and spinach

Castelmagno ravioli, chestnut honey, marjoram leaves and walnuts

Who teaches

Luca Fasoli is in the kitchen staff from the beginning. Luca is a chef who has a great knowledge of the world of meat. Ten years ago he made the school grow with his extensive knowledge of cooking and teaching experience. His recipes are transmitted with the calm that distinguishes him and the desire to show the students the most correct methods and without shortcuts leading to a quality dish. His international training has led him to be shod in many recipes from other countries of the world.

How do I sign up?

I pay the same evening? No, to make you find the course well prepared, with the weighed ingredients and everything you need  èCucina must know exactly the number of participants in time. You can pre-register and then pay within ten days of the course. So you will have your place secured!

To register you can call 3341934095 or send an email to info@ecucina.eu

How much?

The course costs € 75 if you are already a member of èCucina (€ 6 half-year registration card or € 10 the annual card, to be done on the evening of the course)

Where is it?

èCucina is in Verona, Via XX Settembre, 90

The program may undergo some changes depending on the availability of fresh ingredients

Sign up now by calling 3341934095!