Welcome back to another exciting update from our culinary journey! Day 13 proved to be one of the most memorable days of the program so far, largely because it marked our very first foray into the world of authentic homemade pasta. As a declared pasta enthusiast, the opportunity to learn how to craft truly great pasta from scratch, under expert guidance, was incredibly exhilarating. This session was a deep dive into foundational techniques that promise to transform home cooking.

The Art of Hand-Rolled Pasta: From Flour to Linguine

While I’ve dabbled in making homemade pasta before, including adventurous attempts with chickpea flour pasta and even ravioli, I often felt uncertain about my technique. My previous attempts typically involved a mix of all-purpose flour and semolina. However, our culinary class introduced us to the professional standard: pasta flour, a meticulously balanced blend of hard (high-gluten) and soft (low-gluten) wheat flours. This specific combination is crucial; the hard wheat provides the pasta’s signature chewy texture, while the soft wheat contributes a delicate tenderness, resulting in a perfectly balanced bite.

In future lessons, we’ll explore more efficient methods, such as using food processors for dough preparation and mechanical rollers for thinning. But for Phase I, the emphasis remains firmly on mastering fundamental techniques by hand. We learned to make the dough entirely on our work tables, truly connecting with the ingredients and the process.

Crafting the Perfect Pasta Dough

Our journey began with a precise amount of pasta flour, seasoned with a touch of salt, carefully mounded on the table. We then created a generous well in the center, into which we gently poured an egg yolk and a very minimal amount of olive oil. The chef emphasized that too much olive oil could make the dough greasy and difficult to roll, a critical tip for anyone aiming for perfect pasta. Using a whisk, we began to gently incorporate the egg and oil, slowly pulling in flour from the edges of the well until the mixture was no longer wet.

Once the initial liquid was absorbed, we switched to a bench scraper, folding and pressing the remaining flour into the shaggy dough. A key instruction was to avoid kneading the pasta dough vigorously. Unlike bread, excessive kneading activates too much gluten, making the dough overly elastic and challenging to work with. Our goal was a dough that was firm yet pliable.

Chef Brian’s guidance was invaluable: the dough needed to be dry enough that it wouldn’t stick to your hand when squeezed, but not so dry that it would crack and fail to hold its shape during rolling. After achieving this ideal consistency, we allowed the dough to rest for 10-15 minutes. This resting period is vital, allowing the gluten to relax and the flour to fully hydrate, resulting in a smoother, more manageable dough. Finally, using classic Impalia brand pasta rollers, we meticulously rolled the dough into remarkably thin, translucent sheets.

The Secret to Non-Sticky Pasta Strands

Chef Brian shared a professional secret: if the pasta sheets are rolled perfectly thin and allowed to dry to the correct degree (not sticky, but not brittle), the finished strands should be able to rest on a tray without any additional cornmeal or flour, and miraculously, they won’t stick together! This was a revelation for me, as sticking has always been a persistent issue with my homemade pasta at home. It was clear I was missing crucial steps in my previous attempts. Once our sheets reached the ideal dryness, we skillfully shaped them into elegant linguine strands, ready for cooking.

Here’s my talented classmate and friend, Tasha, expertly using the food mill!

Complementing Flavors: Simple Tomato Sauce with Homemade Basil Pesto

To accompany our freshly made pasta, we prepared a remarkably simple yet flavorful tomato and onion sauce. We began by sautéing finely diced onions in olive oil until translucent, then added high-quality canned San Marzano plum tomatoes. After simmering, we adjusted the consistency with tomato paste for thickening or additional juice for thinning. The mixture was then passed through a food mill, a clever device that removes all fibrous parts, resulting in an incredibly smooth and silky sauce.

The intentional simplicity of this base sauce served a specific purpose: it was designed to be the perfect canvas for a generous amount of homemade basil pesto. Pesto is undoubtedly one of my greatest culinary weaknesses; I could happily incorporate it into every meal! Because this pesto was destined to be mixed with the tomato sauce, we made it exceptionally thick and used minimal olive oil, but packed it with a robust amount of garlic to ensure its vibrant flavor would shine through. The result was truly delicious, a testament to how simple, fresh ingredients can create profound flavors.

I often hesitate to “taint” the pristine perfection of pesto by combining it with other ingredients, but this particular combination was a revelation. The rich, garlicky pesto blended harmoniously with the bright tomato sauce, creating a deeply satisfying flavor profile. I will absolutely be recreating this sauce at home. And true to Chef Brian’s promise, our pasta cooked perfectly, with not a single strand sticking together. It was so good, I devoured the entire plate without hesitation.

Mastering the Perfect Omelet: The L’Academie Way

Beyond our pasta endeavors, we also tackled the classic L’Academie omelet for the first time. While we’ll explore various omelet methods in future classes, this session focused on crafting a beautifully golden omelet filled with Gruyère cheese. A key takeaway from our lessons is the importance of proper pan seasoning; as metal heats, it becomes porous and can absorb fat, effectively transforming almost any pan into a non-stick surface with the right technique. This skill is invaluable for any home cook looking to elevate their kitchen prowess.

However, for this initial practice session, we utilized specialized non-stick pans provided by the chef to concentrate solely on perfecting our technique. While my partner, Blanca, expertly managed the pasta, I was stationed at a tabletop burner, preparing made-to-order omelets. Our preparation involved whisking approximately 14 eggs (to serve 5 individuals) and then meticulously straining them – a common practice in our kitchen to ensure the smoothest possible texture in our dishes.

The Art of the Three-Egg Omelet

For a standard three-egg omelet (each egg weighing roughly 2 ounces), we used a 6-ounce ladle to portion the mixture precisely – a clever little trick for consistency!

We added the portioned egg to a small non-stick pan, which we had seasoned with clarified butter. The crucial steps followed: using a spatula, we gently agitated the eggs, effectively scrambling them in the pan until they just began to set. Then, we spread the mixture evenly, sprinkled it generously with Gruyère cheese, and, using a specific flipping technique, folded it into a perfect, elegant envelope shape directly onto the plate.

The hallmark of a truly perfect omelet is its color: it should be entirely yellow, with absolutely no browning. I was thrilled with my results; my omelets were cooked beautifully, achieving that coveted golden hue and flawless texture.

An Exquisite Sweet Finish: Crafting the Paris-Brest

To conclude our delicious meal, we revisited our pate à choux technique, this time elevating it to create a stunning LE “PARIS BREST.” Instead of traditional cream puffs, we piped the pate à choux into an elegant wreath shape, topped it with delicate raw sliced almonds, and after baking, filled it generously with a unique pastry cream. This was a delightful departure from the traditional or coffee pastry creams of previous days. We enriched it with a luxurious hazelnut paste and a hint of rum, transforming it into a delectable praline pastry cream – a truly gourmet touch.

The dessert itself boasts a fascinating history, named after a famous bicycle race between Paris and Brest in France, its circular shape cleverly resembling a bicycle wheel. We served individual slices of this magnificent pastry atop a rich, homemade chocolate sauce, crafted from semi-sweet chocolate, water, and a touch of sugar. The combination was utterly divine.

Despite preparing pate à choux three times this week, my enthusiasm for it has not waned in the slightest! I was genuinely surprised by my deep affection for this particular dessert. I’m not typically a huge dessert person, but the Paris-Brest was utterly irresistible. The homemade chocolate sauce elevated it to another level of indulgence. It was also incredibly beautiful and fun to plate, making it an ideal choice for a special dinner party or a joyful birthday celebration.

Wrapping Up the Day: Exams and Presentations

After a satisfying lunch and the meticulous clean-up of the kitchen, our afternoon shifted to the classroom. We engaged in a quick review session for an upcoming exam and finally began the long-awaited presentations on our research papers, which had been postponed due to time constraints. Unfortunately, we only managed to get through three student presentations, and mine was not among them, meaning it will be rescheduled for sometime next week. I need to refresh my memory on all those saffron facts!

Stay tuned for tomorrow’s recap, where I’ll share details from yesterday’s first practical and theory exam! The learning continues!