Synopsis
What's more classic Italian cuisine than pasta? Chef and Italian food expert Vanessa Gianfrancesco shows us the secret to making pasta all'uovo (fresh egg pasta) like an Italian. After combining simple ingredients, Vanessa teaches us how to knead pasta dough like a pro, and then uses a pasta machine to create velvety fettucine noodles. Next, Vanessa makes two different heavenly sauces to top her fresh noodles. First up is alfredo sauce, a creamy garlicy concoction that's on everybody's favourite pasta dish list. Then, for a more posh presentation, Vanessa whips up pasta alle vognole, combining her luscious egg noodles with a white wine and clam sauce. Using the same pasta all'uovo, she makes pockets of yummy goodness: after combining delicate roasted squash with breadcrumbs and other ingredients, Vanessa spoons it onto a sheet of pasta dough, and then teaches us how to cut and fold the dough into 'belly button' shapes to make tortelloni. A little buttery sage sauce finishes off this decadent dish. And lastly, you can't have fresh pasta sheets without making lasagna. But, this isn't your normal noodles and sauce - Vanessa creates lasagna bianca, or white lasagna, layering sheets of pasta all'uovo with shredded chicken, veggies, and cheese. Golden chicken stock is poured over top, before going into the oven to bake until bubbling.
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