Before the next stop on our Italian adventure, we made a little pit stop just a few towns over from Scalea. Cherrye had arranged a cooking lesson for us. We toured the kitchen and got down to the real work. Making fresh pasta. Fusilli is a regional type of pasta, and we were able to learn from the best teacher in all of Italy.
We’ll skip all the details of mixing the dough and get down to the kneading, which you have to do a precise way. And a precise number of times. See how confused we look?
After you let the dough sit for a few minutes, you cut it into strips, and then pinch off enough to roll into a long worm. Then you wrap the dough worm around a thin little stick (as thin as spaghetti almost) in a spiral, and then you roll that on the counter to flatten it into the shape (which is like a flat spiral I guess). Our teacher made it look SO easy.
Here’s the finished product, pre-cooking. We made at least 5 pans of these, which is no easy feat.
Here’s a video of the process. I’m really happy one of the guys at the place picked up the camera and filmed us doing this. You can also hear Cherrye translating for us in the background. And by the end, despite our limited Italian skills, we knew if we were in trouble by the teacher.
Another of our lovely cooking lesson teachers helped us make eggplant parmesan and stuffed zucchini.
Baby Max even got in on the fun.
After a little appetizer of cedro soda and chicory on toasted bread, it was time to eat.
And we ate lunch for about 3 hours. The pasta was delicious (even though I wasn’t adventurous enough to eat more than a few bites of the sauce cooked with goat meat.)
Fresh made fusilli.
There was plenty of wine and after dinner, homemade limoncello. And after everything, we even tried homemade bay leaf liquor. And yes, bay leaf liquor tastes as strange as it sounds.
After we were thoroughly stuffed, we got back on the train for a few hours headed toward Cherrye and Peppe’s house!