Friday, June 21, 2013

Fresh Pasta Lesson at Atelier des Chefs

When in Paris, I often take cooking lessons at Atelier des Chefs, which are fun and useful and, in my case, very conveniently located about a minute from our apartment.

Although the lessons I have had in the past where we made Italian food, especially risotto, were not great, I took a lesson in fresh pasta yesterday and think I may have found the elusive base recipe/method that I will be able to confidently call on again and again.

The pastas were all delicious, especially the squid ink and truffle oil spaghetti with a pepper cream and shards of pecorino. The strong tastes of squid ink and truffle oil balanced each other in a surprisingly subtle way.

Tomato tagliatelle with grilled pancetta and vegetables
Duck confit ravioli with summer savory and diced vegetables
Squid ink and truffle oil spaghetti with pepper cream and pecorino
Bobby Jay

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