What an honour, as the restaurant is on, open sat night and Sunday lunch so all day Friday we were invited to join them at Theresa, Gustave, Christina and the girls Elisa and Bea in preparing Ravioli and pasta sauce in the old house a the bottom of the hill. It was quiet a production line with all involved. The pasta machine was amazing. The lesson was only to be fora few hours but as the family really accepted and bonded with us we were asked to stay on and help and then join them for a family dinner out at a local restaurant that night. So as we had worked so hard we got to use the zona relaxa again having a swim and they picked us up at 8 pm to go out..dinner is never early in Italy.
Having done ravioli with Maria we were quick a getting the hang of it an agin filled wit ricotta, Parmesan and parsley. This mix was better having more Parmesan gave a better taste.
Theresa's Pork Ragu. This was very tasty in deed but a little heavy for us.
Fry in olive oil shallots, onion carrots and a small quantity of celery all chopped very finely until just brown. Add pancetta in fine dice, prosciutto and pork sausage cook till brown and add passarta reduce for 3 4 hrs.
Pasta with water from bea
3 kgs flour
Use 1050ml fluid so use 10 eggs and the rest of the weight in water
This was excellent spaghetti and put through the machine made it amazing.
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