COMPLEMENT YOUR VISIT TO ROME WITH AN ITALIAN COOKING CLASS
By Debbie Stone
I’m really not a cook. Sure, I can put together a meal that’s certainly edible, but I’m not creative, as I need to follow recipes verbatim. I admit, my culinary skills are basic. So, when approached with the opportunity to take an Italian cooking class in Rome, I was a tad apprehensive. My husband, on the other hand, was very enthusiastic, as he’s a man who knows his way around the kitchen.
At least I knew, having taken a few hands-on cooking classes over the years, that the instructor typically moves around the room making sure that everyone’s creations turn out one way or another. It’s just embarrassing when you’re the participant whom the instructor is spending an inordinate amount of time trying to correct your mistakes. I do, however, enjoy eating the results no matter what they look like!
Italian food is one of my favorite cuisines, though I’ve never ventured to make pasta from scratch, preferring to buy the premade stuff. Or simply dine at a good Italian restaurant. I was curious about the process; however, as I was told by those in the know, it’s complex and requires time, effort, and skill. But, hey, when in Rome, do as the Romans do, right?
In the Tour Guy’s Dough to Dessert: 3-in-1 Cooking Class, participants learn how to make fettuccine, ravioli, and tiramisu under the guidance of an instructor chef. The three-hour session takes place in a professional kitchen with individual workstations, where you’ll don aprons and roll up your sleeves alongside your fellow students.
Our instructor, Tommy, laid out the plan for the class, then got right into teaching us the secrets of a successful tiramisu. We started with the dessert first, as tiramisu has to chill for about two hours before you can eat it. Tiramisu, I learned, literally means “pick me up,” as this dish contains coffee.
Tommy told us it’s easy to mess up tiramisu, but this would not happen under his tutelage! To make this famed Italian dessert, you need an egg, mascarpone cheese, sugar, espresso, or coffee (cooled), ladyfingers or biscuits, and unsweetened cocoa powder.
We began by separating the egg, then preparing the egg yolk and sugar mixture, whipping the egg whites, and folding the mascarpone cheese into the yolk mixture. Next, it was time to combine the mixtures using a gentle folding motion to keep the texture light and airy.
We then dipped each ladyfinger into the cooled espresso, soaking them just enough, but not so they became too soggy. It was fun to layer the tiramisu in a small glass jar with the soaked ladyfingers on the bottom, followed by some of the mascarpone mixture, then repeating the two layers using unsoaked ladyfingers this time. And then we dusted the top with cocoa powder. I got carried away with the dusting, and by the time I was done, the powder was nearly an inch thick!
Pasta-making skills were next on the agenda. There were no machines to assist in this endeavor, just a rolling pin, knife, fork, and a clean flat surface. Ingredients were simple: 00 flour, an egg, and a pinch of salt. Tommy explained that in Italy, 00 flour is the gold standard for fresh pasta, as well as for Neapolitan-style pizza (the thin and crispy kind), due to its gluten content.
I was surprised to learn that you don’t really need an egg to make the dough, as you can use water instead. Nice to know, especially if someone is allergic to eggs.
We observed as Tommy demonstrated the numerous steps, from making the dough and rolling it out to cutting it into the specified thinness. Making the dough required concentrated muscle exertion, as much kneading was necessary to get the texture smooth and elastic. Tommy told us to take any of our aggression out on the dough and slam it down with vigor. When finished, the dough should be smooth and elastic.
Tommy made the rounds, urging us to use our muscles to push and pull the dough, building the ever-essential gluten to its necessary consistency. His comments were upbeat and positive, and he acted like a cheerleader, always encouraging us with his special brand of humor. He would make light of the way some of our piles of dough looked in a manner that made us all laugh and definitely broke the ice.
Then it was time to roll the dough. This was tricky for me, as rolling pin skills are not my forte. My dough either ends up being too thick or too thin, and it falls apart. And it always seems to stick to the pin. I shudder thinking about my past pie-making forays.
Tommy instructed us to roll the dough into a large, thin rectangular sheet. The technique involved first rolling the dough, then sprinkling the face-upside with flour, before deftly flipping it over and repeating the process on the other side. This helps keep the dough from sticking to the pin. Each time I went to flip the dough, I was nervous, as I didn’t want it to tear apart. Tommy told me not to be afraid to handle the dough with confidence and flip it over with aplomb. Easy said than done!
Once Tommy checked on each person’s work and okayed it for the desired thinness, he proceeded to show us how to cut the dough. This first entailed rolling each side of the dough toward the center, then using a knife to divide the rolled dough into 40/60 sections. We put aside the smaller section for making ravioli and directed our attention to Tommy as he demonstrated how to cut the larger section.
For fettuccine, the pieces need to be about .5 cm wide, and you have to cut all the way through the dough. Tommy then expertly took the flat part of his knife and slid it under all the pieces. In one impressive feat, he lifted the dough up and flipped his knife, allowing the dough to unfold into a curtain of separate noodles. Applause, please!
I was struck with a sense of foreboding, as I imagined my dough falling to pieces as I tried to do that stunt with the knife. I watched a few others successfully accomplish this trick before attempting it on my own. To say I was shocked when all went according to plan would be an understatement. It was perhaps the most exciting moment of the class for me.
On to the raviolis. Using the remaining section of dough, we folded it in half, opened it up, and began to put dollops of ricotta filling on it. We were careful to space the filling out in order to create room for the individual pockets. Then we folded the dough back, made indentations to indicate the pockets, and pinched them together to release any air. This was important to prevent the raviolis from exploding when they cooked. Having had this happen to me with store-bought ravioli, I easily got the picture.
It was now time to cook the pasta, which was done by the staff in another part of the kitchen. Overcooking fresh pasta is a common error, according to Tommy. The magic number is actually only about two minutes. Supposedly, you’ll know when the pasta’s ready, as it will rise to the surface of the water. But it’s always good to do a quick taste test to ensure it’s the perfect texture.
We had a choice of three sauces for our pasta: Amatriciana (tomato sauce and pork), Cacio e Pepe (Parmesan, pecorino, and pepper), or tomato and basil. Cacio e Pepe appeared to be the most popular selection in our group.
After we cleaned up, we were ushered to a long table outdoors on the patio, where we dined on the delicious fruits of our labor. We all gave ourselves a pat on the shoulder, as we felt quite proud of our accomplishments. Of course, we toasted our success with wine and later, to accompany the creamy tiramisu, we were served a shot of chilled limoncello. The perfect way to end an authentic Italian meal!
Now, you’re probably wondering whether I’ll spend hours slaving away in my hot kitchen putting my newly acquired cooking skills to work, or if I’ll head to my favorite Italian restaurant just minutes away? I think the answer’s obvious!
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Debbie Stone is an established travel writer and columnist, and regular contributor for Big Blend Radio and Big Blend Magazines, who crosses the globe in search of unique destinations and experiences to share with her readers and listeners. She’s an avid explorer who welcomes new opportunities to increase awareness and enthusiasm for places, culture, food, history, nature, outdoor adventure, wellness, and more. Her travels have taken her to nearly 100 countries and all seven continents.
