Date: Sunday 25th April
Time: 12:00-13:00
Location: Zoom Video
The jewel of the Mediterranean, Sicily draws you in with theatrical colour,
exotic Moorish architecture & tales of Mafiosi present and past. Celebrate one of Italy's most beloved regions by joining our Taste of Sicily masterclass. You’ll learn to craft a classic dish, busiate with pesto alla Trapanese, under the guidance of our skilled pastaio (pasta maker), Chef Livia.
This Sicilian hand-rolled durum wheat fusilli is one of the most ancient pasta shapes of Italy, and are served traditionally with a pesto made out of basil, almonds, cherry tomatoes and pecorino cheese. Busiate take their name from busa, the Sicilian word for the stem of ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape!
What's included in this class?
- A very special Sicilian masterclass where you will learn to craft Busiate with pesto alla Trapanese with our Chef Livia.
- Learn the techniques for making fresh pasta at home by hand, no special tools or machines required
- Enjoy a virtual supper club with your new friends at the end of the class (optional!)
How it works: You will require access to Zoom video calling and a webcam. The day before the event you will be sent a Zoom link via email. If you have not received your Zoom link, please contact events@pastaevangelists.com.
Ingredients
For the dough:
170g semola flour,
30g "00" flour (or plain flour),
100 ml of room-temperature water
For the Pesto
Extra-virgin olive oil
60g peeled almonds
large handful of fresh basil
2 tbsp of Pecorino cheese,
150g of cherry tomatoes (or 2 San Marzano tomatoes)
a small clove of garlic
Tools Thin iron rod/ wooden skewer or bbq long stick, wooden board, blender
Roberta will send details of the tools, recipe and necessary ingredients 48hrs before the class date.
Please note that, in order to preserve the intimacy of the event, we can welcome 1 person per ticket purchased to the digital event. We will have a maximum of 12 guests per digital event.
