Comments for Cucina della Terra | Cooking Vacations in Italy

Comment on Italian Cooking Class, Pasta by Sara

Sara — Tue, 18 May 2010 22:10:38 +0000

Chef Gerri.. We are dying to know what you are doing in Italy!! photos and blog posts please!!

Comment on Pizza Night in School by Rob

Rob — Tue, 06 Apr 2010 00:13:26 +0000

It was a great class. Thank you Chef!

Comment on Italian Cooking Class, Pasta by gerri@cucinadellaterra.com

gerri@cucinadellaterra.com — Fri, 02 Apr 2010 13:40:48 +0000

Sara, this is one time when machinery makes little difference on the quality of the product. In the end, you will still use your hands and experience the fun of rolling and cutting. There are some pasta shapes which have to be made on a wooden board, but the dough itself comes out perfectly using a machine. Good luck and I hope you let me know how it turns out. Perhaps you’ll share how you used the pasta.

Comment on Italian Cooking Class, Pasta by Sara

Sara — Tue, 30 Mar 2010 11:00:51 +0000

i know some people think modern machinery takes the fun out of doing it by hand, but i just bought myself a pasta machine last night and i can’t wait to try this recipe. I’ve never made fresh pasta before! The hardest part might actually be learning how to use the pasta machine cutter rather than making the dough!

Comment on Italian Cooking Class, Pasta by Doris

Doris — Tue, 16 Mar 2010 11:55:58 +0000

I’m not quite as advanced as you with duck sauce in my fridge or fresh/frozen pasta but I do something similar for a quick meal. I add sauteed onions,garlic, some veg to my pasta and top it off with salt, pepper and olive oil. And of course parmegiano cheese.

Comment on Italian Cooking Class, Pasta by gerri@cucinadellaterra.com

gerri@cucinadellaterra.com — Sun, 14 Mar 2010 16:19:20 +0000

Whether you are mixing by hand or by machine, the pasta dough should feel the same, that is, soft but not sticky. It will take longer to incorporate the flour when making pasta dough by hand, perhaps 10 minutes more than when you make pasta dough by machine. I hope this helps. Thanks for the inquiry!

Comment on Italian Cooking Class, Pasta by Doris

Doris — Sun, 14 Mar 2010 03:19:35 +0000

Sounds good to me- but if I don’t have a mixer that will work the dough, what should it feel like when I make it by hand ?

Comment on Caramelized Onions by Gerri

Gerri — Mon, 08 Mar 2010 03:21:48 +0000

Caramelized onions can be an awesome accompaniment to pork chops with sauteed apples, or tossed with pasta & cheese, or diced and added to sauteed mushrooms. Let your imagination & taste buds be your guide!

Comment on Caramelized Onions by Doris

Doris — Wed, 03 Mar 2010 13:04:47 +0000

Now I have no excuse for not preparing it correctly but what else do I use them with besides hamburgers ?

Comment on Caramelized Onions by Ann

Ann — Tue, 02 Mar 2010 02:55:37 +0000

Ahh – keep it covered – I realize that is the secret to avoid burning or drying out – seems so obvious but I never thought about it for onions.