Brian and I were little sou chefs again today and had a date day (night) at Sur La Table. Chef Amber was our teacher again for our course, Pasta at Home. For our class today, we made fresh pasta dough, from scratch for two different meals. The first was for Tarragon-Leaf Pasta Sheets with Creamy Chicken and Mushrooms and the second was for Tagliatelle with Tomato-Pancetta Sauce and Basil. Both were excellent dishes. It was really fun and easy to make pasta; flour, eggs, olive oil and time. One pasta incorporated tarragon leaves in it and was a wider lasagna shaped noodle, while the second pasta was a plane pasta noodle shaped similar to that of a fettuccine noodle.
Jenn kneading the pasta
The two sauces getting started
The cream based sauce on the bottom is a Chicken and Mushrooms sauce and the red sauce on the top is the Tomato-Pancetta sauce
Rolling the dough
Tagliatelle noodles
Tarragon-Leaf Pasta Sheets with Creamy Chicken and Mushrooms
Tagliatelle with Tomato-Pancetta Sauce and Basil
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