Monday, October 24, 2011


I attended another Flavours workshop last weekend at the French Culinary School. This time it is Pasta from scratch. We were taught how to make fresh pasta. The pasta dough was made with the semolina flour from Italy.

1. Ravioli with Smoked Salmon filling.

While the dough was resting, the chef prepared the filling for the ravioli. Its smoked salmon with ricotta cheese and red berries. These red berries are commonly used in the Scandianvian countries. Its taste a bit peppery yet its sweet not pungent at all.

Dill and chives are added too.

The chef making the ravioli with the fresh pasta sheet.

The ravioli filled and ready for the cooking. They are quickly blanched in boiling water. The ravioli are served with a dill creamy sauce.

2. Tagliatelle with Mushroom and Mixed herbs.

The chef rolling out the fresh tagliatelle.
By the way, this electric pasta machine is from Italy and costs around RM540.00.
But chef said you can always use the "pan Mee" noddle type.

The pasta are then hang to dry.

The pasta mixed with sauteed mushroom and mixed herbs. Delicious

No.3 Lasagna with Beef Ragout

Rolling the sheets - see they are very thin.

The beef stew using beef cheeks which were braised slowly in the oven for an hour.

1st layer of bechamel sauce.

Then the pasta are placed on top

Ladle the beef stew over the pasta. Sprinkle with grated cheese.

Layer the pasta over again.

Then the bechamel sauce and then the beef stew.

The 2nd layer of pasta and then the bechamel sauce goes on top.

Sprinkle with cheese and its ready for baking. Gorgeous cheesy smell while baking.

Yummy lasagna -


The potatoes are peeled and boiled till soft. Mash it through a sieve and mixed with flour to get a smooth dough. Do Not knead the dough - in fact the way he did it was just sort of folding it over and over till it comes together.

cutting the dought into bite size.

Marking the dough - the traditional style with the tines of the fork. This helps to retain the sauce.

Gnocchi with Gorgonzola sauce. Soft pillowy and cheesy.

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