"Hand Rolled Pasta" - Rosetta Costantino for Cook like an Italian

During this lesson Rosetta 𝘄𝗶𝗹𝗹 𝘀𝗵𝗼𝘄 𝘆𝗼𝘂 𝗵𝗼𝘄 𝘁𝗼 𝗺𝗮𝗸𝗲 𝘀𝗼𝗺𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗺𝗼𝘀𝘁 𝗳𝗮𝗺𝗼𝘂𝘀 𝗳𝗿𝗲𝘀𝗵 𝗽𝗮𝘀𝘁𝗮 𝗳𝗿𝗼𝗺 𝗦𝗼𝘂𝘁𝗵𝗲𝗿𝗻 𝗜𝘁𝗮𝗹𝘆 from scratch.

Do you want to make it more interesting? Follow Rosetta’s guidance and make handmade pasta yourself! Just prep the dough 30 minutes before the class starts. (The recipe and instructions are at the end of this page).

How can I join the class?

With your Laptop, Tablet or Smartphone. 

Click on the Zoom link that has been provided for you. You will be prompted to download the software. If you like you may also create an account, but it is not a requirement for a Zoom meeting.

For more information go this article: https://www.utc.edu/walker-center-teaching-learning/pdfs/zoom-participant-guide.pdf

How do I prep the dough?

Follow this LINK for a step-by-step guide.

Here’s the recipe 

Fresh Pasta Dough Recipe: This dough made only with flour and water will be used to make different shapes of pasta typically found in Southern Italy. You can use either durum wheat flour or unbleached all-purpose flour.

250 grams (about 2 cups re-milled semolina (Central Milling durum flour)

125 grams lukewarm water (about 1/2 cup) or

2 cups (240 grams) unbleached all-purpose flour

1/2 cup plus a tablespoon of water or more if needed

Put the flour in a bowl and add enough water until it forms a shaggy mass. With your hands squeeze and push down on the dough to gather it together. Turn out onto a work surface and knead the dough until it is firm, smooth and not sticky, about 10 minutes. Cover the dough and let it rest for 30 minutes.

About Rosetta

Rosetta was born and raised in Verbicaro, a small town in Calabria.

Her Father was a master cheesemaker and winemaker, tending the family’s olive groves, vineyards and farm.

Mom and Grandmother taught her how to grow vegetables and cook.

She was 14 when her parents moved to San Francisco, where she grew up, studied and then worked as a chemical engineer in Silicon Valley.

Today Rosetta dedicates completely to her great passion for food and spreads the great bond that binds her to her beloved Calabria, offering cooking classes and authoring cookbooks.

“My Calabria”, the first cookbook of this undiscovered region, is a treasure trove of family recipes and culinary secrets.  It's a must-have for every home cook who loves uncomplicated, delicious Italian food. 

“Southern Italian Desserts”, an authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties virtually unknown elsewhere, as well as variations on more popular desserts such as cannoli, biscotti, and gelato. 

Read more about Rosetta 

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