Lesson “Pasta in Promenu”

One of the best tableware chain stores – Promenu, which includes 26 stores across Ukraine, invited us to conduct a series of cooking master classes. Clients of the network are people who like to cook with the help of beautiful, high-quality and convenient cookware. Very often there are new items from the world of tableware and cookware in the stores, and it’s not always easy to understand how they work without the help of professionals. The first master class was dedicated to pasta fresca and Imperia pasta machine – beginning of the 20th century ingenious Italian invention, without which the process of making pasta would be longer and more complicated. Chef Vadim Chevganiuk showed how to make dough for the pasta, how to choose the right flour, how to colour the pasta with natural dyes, how to roll and cut the dough through a pasta machine using various nozzles for different pasta shapes. All guests of the lesson participated in the process; everyone took a bag with pasta made by their hands. The chef told what al dente is and how to cook pasta. We tested the pasta pan and Silit Parmesan mill. The chef served pasta with olive oil, slightly sprinkled with parmesan. It was simple and absolutely delicious. Sommelier Konstantin Vidoborenko picked up Soave Classico 2011 Brognoligo Cecilia Beretta wine for pasta. On this day, all the guests of the lesson left with an understanding of how the taste of dry pasta differs from pasta fresca, the desire to cook homemade pasta, and love for the Promenu chain stores, that not only sells goods, but also gifts delicious emotions.

Lesson recipes:

• Homemade pasta dough

Photos from the lesson