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Good Food Expo – Univ of Illinois/Chicago
Held on March 30th,2019
Pasta demo at Good Food Expo by Tony and Cathy Mantuano of Spiaggia Restaurant in Chicago
Cathy Mantuano is mixing pasta ingredients by hand, the old Italian way. And Tony Mantuano is cooking minor ingredients for the pasta dish
Cathy Mantuano is now rolling the pasta dough using an attachment for a KitchenAid mixer into a flat noodle shape.
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Using the same attachment she is now cutting the pasta sheet into the narrow noodle strands.
Tony Mantuano is now cooking the raw pasta in boiling water to arrive at an al dente consistency.
Italian handmade pasta as made by Cathy Mantuano at the Good Food Expo in Chicago on March 30th, 2019.
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Now, We Made “la pasta” at Home
Using a manually operated Italian made roller system, we rolled the pasta segments into a thin noodle strips.
Once the pasta is thin enough, the strips can be rolled through the cutter system coming up with the finished noodle strands.
And we now have a really delicious pasta dish. The picture does not exhibit the true taste of the noodles which were absolutely delicious.
pdf for Copy of Recipe – “la pasta” Dough
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