By Ch
iara Di Maio
Is there a better way to celebrate World Pasta Day on October 25th than making pasta from scratch just like our grandparents used to? We invited Chef Eric Christenson, owner of LOKAL, a nearby restaurant, to the Italian house to teach us how to make different types of p
asta. Eric is an experienced chef and learned some of his cooking techniques in Italy. As if this weren’t enough, he also learned to speak Italian. “Italian food is all about quality”, he said while his hands mixed flour and eggs to create the perfect dough. He chose his ingredients carefully as he strove to make his dishes as healthy as possible.
In this cooking masterclass, Chef Eric taught students how to make both several pasta shapes and gnocchi. He showed us how the dough is made and used a pasta machine to make it thinner and more translucent. For the tagliatelle, he folded the dough and started cutting it in long strips about half an inch wide.
While some students started working on that, Chef Eric moved on to explaining the ravioli and penne. However, the gnocchi required a different process because it has different ingredients and, therefore, a completely different consistency. 
Christenson showed the students how to shape the gnocchi in several different ways.
Chef Eric emphasized the fact that making pasta is fairly easy. However, after having tried it first hand, we know it takes a lot of practice. Students learned many tips and tricks to make pasta and we cannot wait for Eric to come back to the Italian house with other tasty recipes. In the meantime, we can all go have lunch and chat with him at LOKAL.
Grazie mille, Eric!
