Today I took a cooking class with a cook who lives in Florence! It was just before dinner time for our teacher, Patrizia, so 9am for me. I was the only west coast American. The rest were from the east coast and starting at noon. I don't know about you, but I can think about pasta at any time of the day. Making pasta at 9am was just fine!
She took us through each step and carefully showed us her techniques. First we made the dough out of only flour and water! No egg! She showed us what it's supposed to look and feel like. When the dough was resting, she taught us how to make the sauce, step by step.
The thing I found a little frustrating at the time, but then realized later so important, was how slow she was going. I felt like she spent 5 minutes chopping the onion! I was already sautéing mine in the pot when she showed us hers. Her onion was so finely chopped! Mine was not that way. Later, she showed us what the onions cooked down with the wine should look like, and mine was nowhere near as absolutely creamy hers was because I didn't chop it fine like she did. Lesson learned! She also took a lot of time to roll the pici by hand. Mine were much sloppier and larger, in part because of my lack of patience, but also because I didn't give myself enough working space. Next time I will account for the working space.
All in all not only did I learn how to make pici pasta today, and a deliciously sweet sausage ragu (I subbed in sweet italian chicken sausage to make it healthier), but I also learned the most valuable lesson in cooking. Something I already know and somehow forgot today. Slow down and enjoy each part of the process...what a great metaphor for life, eh?
I highly recommend taking one of her classes. I know it won't be my last! When the pandemic is over, you can take them in person in Florence! You meet at the market, buy fresh food, cook at her house, and then have lunch. What a great way to spend some time in Florence! You can find Patrizia here:
In-person cooking classes in Florence:
Online classes:
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