Want to busiate? let's knead them together

Want to busiate? let’s knead them together

Want to busiate? Let’s knead them together.
TheAccademia Siciliana della Pasta withThePastaPietro, will make you relive the emotion of the memories of the numerous Sicilian lunches, where everyone was gathered in front of a steaming plate of pasta. There is a remedy for nostalgia, even in such a complicated period as this: we learn to prepare fresh pasta according to the grandmother’s tradition, only with a generous pinch of modernity. As in those days of our childhood in which we shared the recipes with our hands in dough, but also many stories, we will be able to tell and cook together but each at home. Between scattered flour and a few little secrets, the online workshop will guide you step by step in the creation of a typical dish of the Sicilian home tradition: the BUSIATE!
During the preparation of the pasta, we will be entertained by the talented Michela Cimatoribus professional in the food and wine sector and specialized in the world of Wine and Beer.

It is an initiative designed to support all people who find themselves “isolated” and want to spend time in company, learning something new!

Here’s what you’ll need to cook with me:

FOR BUSIATE:

• 200 gr of semolina flour or re-milled semolina (alternatively soft wheat)

• 100 ml of warm water

• Wooden stick (or similar) 3 / 4mm thick
TRAPANESE PESTO (the ingredients for 2 people):

• 10 cherry tomatoes

• 60 g of almonds

• 60 g of seasoned pecorino

• 20 basil leaves

• oil to taste

• Salt to taste

• pepper as needed

• Half a clove of garlic (optional)
For wine we recommend:

• white wine: a wine with a certain structure (13 ° alc), full-bodied and fragrant, with a moderate freshness; e.g. a Chardonnay passed in wood, a Viognier, a White Etna

• rosé wine: a well balanced rosé, between structure (13 ° alc) and freshness, with intense and persistent aromas; e.g. a rosé from Nero d’Avola or Nerello Mascaleseo also from Syrah

• red wine: a light red, not too structured (13 ° alc), not aged in wood, with intense and persistent aromas; e.g. a Frappato, a young Nero d? avola, a black PInot, a young Etna Rosso

N.B: Book your ticket and you will receive a confirmation email 2 days before the event with all the details and information to connect with us. Watch out for spam !!