06.05.2015 - 06.05.2015
Bonus post today. It is early morning in Rome and we have a bit of time before breakfast so I thought you might like to hear about our last night in Rome.
With barely time to run to the room to drop off purchases we were off again for our pasta making dinner. A short walk to the bus we crowed onto an already full bus. Imagine 34 people descending on these lovely Italians. and yet again, another senior Italian gentleman looking for someone to talk to. Carla was the lucky one this time.
Our dinner was at Fooxia. Downstairs we headed and after a good hand washing we donned our red aprons and started to learn the art of pasta making. Half the group made fettuccine and ravioli pasta with wheat flour and egg. That is it, no other ingredients. The other group worked on the pasta for the cavatelli. I am not sure that is the name but my Goggle search showed something by that name that looked just like what we made.
Next step, lots of kneading until the pasta had a consistency of play dough. And hen the fun begin. Rolling the sheets out for the fettuccine involved about 15 students walking through the restaurant with this one giant sheet of pasta. Teamwork was crucial to making sure the pasta didn't tear or rip. Some fettuccine sheets were cut early to have it stay thick. Then the remaining pasta was put through the machine several more time to make it extremely thin for the ravioli.
Sheets were passed through the pasta maker and fettuccine appear. Student had the fun of making pretty little and well sealed ravioli and then on to making the cavatelli. This pasta is hand made, first rolling out a thin string of pasta, cutting it into little pillows and then rolling with your thumb. Of course, the experts can do them in a second. For us rookies it took a bit longer.
The pasta was all gathered up and sent to the kitchen. After that hard work it was time for a nice glass of Italian wine and the start of our dinner. We were starving after all of that work.
First course was bruschetta and some type of calzone slices. And then to our second course and our handmade pastas. A large plate was transformed into our meal. Fettucine with a cream sauce and artichokes, the cavatelli in a simple tomato sauce with Parmesan and the ravioli, stuffed with spinach and ricotta and served with a tasty cream sauce. Dessert was something delicious. Our Baking and Pastry Arts student was puzzled by the ingredients. Whatever it was it was a nice end to a wonderfully fun night.
Not wanting to miss an opportunity we managed to find our way to the Spanish Steps, which were actually built by the French but named for the Spanish Embassy just down the street. It was a beautiful night for a run to the top of the steps. Only during a couple months of the year are the steps filled with flowers and we were lucky enough to see them out in full bloom.
A quick trip back to our hotel and to bed for most! Not too much jet lag going on with our travellers!
Now who is that ghost that photobombed my shot of the subway graffiti?