Cirencester Scene Magazine - Establishing Local Connections
Buonissimo! Pasta Making at Foodworks by Carlo Vuolo
On a damp Friday morning I arrived at Foodworks Cookery School in Colesbourne for a course in pas- ta making and classic Italian cuisine. I was warmly greeted by owner Harriet Elwes and directed to their comfortable mezza- nine area for a coffee, where I met my fellow pastafarians, Val, Jane, Bill and Ant. It was slightly reassuring to learn that none of us had made our own pasta before although we were all quite apprehensive.
After a short Health and Safety brief- ing from Harriet, where the fire es- capes were, what to do if we lost a finger, that sort of thing, we were led downstairs to the superbly equipped ‘classroom’ to meet head chef Dean Chadwick, and his lovely assistant Lucinda. Hands washed and we were ready begin. Dean stressed the importance of spending time on preparation, it is so much easier to have the ingredients to hand as one cooks to avoid the risk of burning something whilst distracted by chopping, weighing or meas- uring.
Pre-measured ingredients went into a bowl, were stirred around and hey presto – pasta dough! After a bit of kneading the various lumps were wrapped in clingfilm and put into the fridge to chill. Actually the whole day was pretty well chilled. We were a small group, Dean had plenty of time to help us individually whilst Lucinda kept our workstations clean and utensils washed.
Chef Dean Chadwick
We had both manual and electric pasta machines to try, but I opted for the manual one as that is what I would be most likely to buy. It was surprisingly easy, feeding dough through progressively narrower roll- ers until passing it through the tagli-
atelle cutter. We also saved thinly rolled strips for making ravioli and tortellini by hand.
During the day we made three classic Italian dish- es, tagliatelli con vongole (clams), ravioli of chicken and mushrooms on a bed of wilted spinach with a white wine and cream sauce, and tortellini of crab with vegetables, crab sauce and chive oil.
So, our first task was to develop our knife skills. Dean demonstrated the technique by finely chop- ping an onion (he did it finely too), cutting very thin strips of carrots, leeks and courgettes, julienne, just like on the telly! Then it was our turn and I don’t think we did too badly. Certainly GP Bill’s leeks were surgically perfect and we have all got our fin- gers intact. Prep done it was time for the dreaded pasta making. As it turned out this was perhaps the most straightforward part of the whole course.
Best of all, as we completed each dish we sat down to sample them, accompanied by a glass or two of wine. It was impossible to choose a favourite as they were all delicious and definitely of restaurant quality. I can’t wait to return for another course.
Full details of the Foodworks courses and events can be found on their website.
www.foodworkscookeryschool.co.uk To book a class call 01242 870538
Left to Right, Scene Reporter Carlo Vuolo, Ant, Bill and Chef Dean Chadwick. 32 Please tell our advertisers you saw them in the Cirencester Scene Magazine
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