Straight from the culinary centre of Bologna, Italy, a special cooking lesson continues on Fine Dining Lovers: we’ll learn to prepare homemade green pasta dough, just like Bolognese culinary tradition dictates.
Sharing with us the long-held secrets of making perfect egg dough, are the baking experts and twin teachers, Valeria and Margherita Simili, also known as the “Simili sisters”.
In the first lesson they showed FDL viewers how to mix the ingredients, how to shape and beat the dough, and how to roll it out with a rolling pin. In the second one we learned how to make tagliatelle and tortelli with ricotta filling. Today we'll mix the dough with spinach, the perfect base for sauces like ragù and bechamel to create a traditional Italian lasagna in the oven.
This is the third in a series of six lessons given by the Simili sisters, exclusively for FDL. After homemade egg dough, tagliatelle, tortelli and bow-tie pasta there will be other traditional delicacies explained, revealed and prepared by Valeria and Margherita – you won’t want to miss a single one!
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.