Another guest post from the Three Little Pricks, who spent much of the day learning to make pasta – and doing a fine job of it, too! – down at Alexandria’s Salt Meats Cheese…
Today, my brothers Eli, Kip, and I did a pasta making class at Salts Meats Cheese, the best food store I know of in Sydney. The website for this awesome, incredible, gourmet, 5 star food place is here: http://www.saltmeatscheese.com.au/.
When we first arrived we were early so we had a look at some of their awesome products from around the world like escargot, massive duck fat cans, hot sauces, and giant pink salt blocks. Finally the magic began. We sat down and received our aprons and chef hats. We were introduced to the other kids taking the class as well as our instructors, Sarah and Manu, who gave us some pizza as a late breakfast. We were then taught how to make the pasta dough, with 100g of fine flour and 1 egg per serve. We kneaded the dough until smooth before leaving it for about 45 minutes to rest it a little.
To occupy ourselves for this time we went next door to the Grounds of Alexandria to pick some herbs for the pasta sauce that was being made in the kitchen and also looked at some chickens and a pig who was humorously named “Kevin Bacon”. When we got back we were taught how to use the pasta roller, a machine with a hand-crank that rolls dough into thin sheets. When the sheets were as thin as possible we could make them into shapes. We made farfalle “bow ties”, which are made by cutting out squares and pinching the centre, and garganelli (a hand rolled penne). We also rolled the pasta through the machine’s cutters to make angel hair, which is a little like spaghetti but thinner, and tagliatelle, which is a fatter version of spaghetti. When our dad arrived we were eating home made pasta with herbs we picked from the garden at this super cool long table … mmmmmmm. Those flavours were incredible. We each got to take home a container of our own dough so we could practise. Apparently the pasta machines we were using were only $90. Not much else to say apart from, this day was AWESOME!
A great time was had by all, and thankfully no one at the Grounds recognised them from their last visit. Now all we need is a junior sommelier class for the lads and perhaps a two-day sous-vide and sauces workshop and dinner parties will be a breeze at Stately Prick Manor.