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Basic Sfoglia Course In 3 Lessons in Bologna from 23 September 2017

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Cooking Basic sfoglia course in 3 lessons
Region: Emilia - Romagna Locality: Bologna
from: 23 September 2017 Duration: 3 weeks
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Stretching the sfoglia to make fresh egg-pasta is an art from which you create the most famous shapes in the World: tagliatelle, lasagna, tortelloni, tortellini, strette, pappardelle, maltagliati, strichetti and garganelli. Otto in Cucina proposes a three-lessons course, one of the most qualified at the moment, led by teacher Vera Piler who will lead students into a theory and practice-based learning path. Vera’s method is now proven: a series of “moves” to better store all the steps and make the various tipes of pasta 1° lesson > Theoretical part: eggs and flour: what flour has to be used and the appropriate eggs dough: quantities, rest and conservation times how and when use the sfoglia for different shapes of pasta: drying times how to preserve the various kinds of pasta with fridge/freezer 1° lesson > practical part: Dough (about 1 kg) how to stretch the sfoglia: Vera’s 4 phases (2 sfoglie of 500 g per student per lesson) the cut of tagliatelle: how to prepare nests of tagliatelle 2 ° lesson > practical part: how to stretch the sfoglia: Vera’s 4 phases (2 sfoglie of 500 g per student per lesson) The cut of tagliatelle: how to prepare nests of tagliatelle Strichetti & garganelli Tortelloni: how to make the filling with ricotta and variants > cut, filling and closure Maltagliati & quadrucci 3° lesson > practical part: how to stretch the sfoglia: Vera’s 4 phases (2 sfoglie of 500 g per student per lesson) The cut of tagliatelle: how to prepare nests of tagliatelle Tortellini: how to make the filling, the importance of raw materials > cut, filling and closure

otto in cucina

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