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Handmade Italian Pasta: Strichetti

Strichetti: Italian egg Pasta in the shape of bowties

Handmade Egg Pasta dough - Italian maccheroni





With a Ravioli wheel (a zig zag blade is preferred) cut your egg pasta sheet into approximately 5 cm squares (2in).

Pinch them in the center in order to obtain the shape of bowties.

Strichetti - italian maccheroni - cooking classes

Cook your pasta in boiling, salted water.

Once the pasta rises to the top of the pot, taste and then strain the pasta.

Fresh pasta cooks in about 1 minute, depending on how thin you have made the dough.

Really the only way to tell if the pasta is correctly cooked is to taste it. It should be al dente – firm, yet tender.