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One of the other perks at my weekend stay at the Winvian in Connecticut was a morning pasta-making class with Chris Eddy (check out his resume!), the resort's down-to-earth chef with a nice Stanley-Tucci kind of handsomeness (always a bonus in my book).
Our class focused on pasta basics: creating a classic recipe from scratch (and a bit of muscle) starting with eggs, flour, and water. It was like magic.
[Note: Apparently, we all need to start using Antimo Caputo Flour "00" as well as Laudemio Tenuta Cantagallo extra-virgin olive oil]
Chef shows us how to put some power into rolling out the dough. (See? Stanley-Tucci cute.)
The filling: butternut and ricotta.
Ta-dah!
And the pièce de résistance: we didn't end up cooking the ravioli we made, but the chef and his team did--and served us a sample at lunch that day. But I am SURE it would have been just as delish if I had cooked it up myself. Totally.
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