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Pappardelle crema di asparagi e salsicce

Pappardelle with asparagus cream and sausages

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Class Details

Dish Name: Pappardelle crema di asparagi e salsicce
Dish Description: Two flavors that marry perfectly, sausage and asparagus are the protagonists of this dish together with the wonderful handmade pappardelle.
Dish Description: Beginner
Class Length: 120 min
Total Prep. Time: 75 min
Total Cook Time: 45 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

€25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
May 11, 2021
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

Pappardelle is a fresh pasta from Tuscany, the word Pappardella comes from “pappare”, which in the Toscano dialect means to eat with enthusiasm. The enthusiasm doesn't come out only when you make this great pasta, indeed you feel enthusiastic also when you taste this Pappardelle with asparagus cream and sausages sauce. 

In this cooking class, Riccardo will teach you how to make fresh pappardelle, explaining to you the difference from other long egg pasta. A rolling pin and a sharp knife are the only tools needed for the class. Do you want to cook something good? Join the class!

Ingredients

For the pasta:

  • 200 grams (1.57 cup) Soft Wheat Flour “Type 00”
  • 2 Large eggs (at room temperature)

For the sauce:

  • 300 grams (10,5 oz) Asparagus
  • 2 Italian sausages
  • 50 grams (½ cup) Pecorino Romano, finely grated
  • ½ Onion
  • 2 tbsp Extra virgin olive oil
  • Chili pepper flakes
  • Salt - pepper

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Immersion blender
Sharp kitchen knife
Grater
Plastic wrap
Saucepan
Pot

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

Day Of Class

Take the eggs out of the fridge at least 1 hour before the class starts.

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