How to Make Fresh Pasta from Three Regions
August 29, 2010
DVD and E-book available at: www.longtailnet.com Born in Florence, Giuliano Bugialli is Italys foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. This episode presents how to make Fresh Pastas, including: Maccheroni Alla Chitarra – Pasta cut with a guitar and Corzetti Stampati Con Tocco Di Pesce – Stamped Pasta with Fish Sauce and Quadrucci E Ceci – Quadrucci Pasta with Chick Peas
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