We enjoyed the tortelli from Mugello last night with dinner. I made ragù con carne macinata e funghi secchi to dress the tortelli. Turned out well. The freezer is now full of two kinds of tortelli, and looking forward to many more enjoyable meals. Thanks for the class and the introduction to two unique pastas. cheers, Fred PS: not sure how to upload an image so will email it over.
Thank you so much for your feedback, Fred! The sauce you chose for tortelli from Mugello is perfect. And what a glorious thing to have a freezer full of tortelli!
Heyyyy perfect timing - tried the potato version for the first time just days ago in a fab restaurant in Pistoia - couldn’t work out how they got something so humble to taste soooooo good! Sadly I can’t make the session on Sunday but looking forward to watching the replay and learning all of your tricks - woohoo 🪄🪄🪄
We enjoyed the tortelli from Mugello last night with dinner. I made ragù con carne macinata e funghi secchi to dress the tortelli. Turned out well. The freezer is now full of two kinds of tortelli, and looking forward to many more enjoyable meals. Thanks for the class and the introduction to two unique pastas. cheers, Fred PS: not sure how to upload an image so will email it over.
Thank you so much for your feedback, Fred! The sauce you chose for tortelli from Mugello is perfect. And what a glorious thing to have a freezer full of tortelli!
I think I'm ready
Iffy but going to try really hard to be back. (Can we drop in late? I realize I can watch it later.)
Sure! You can join when you want!
Wonderful! I’m excited to finally be free for this!
Yay! So happy!
Cannot wait for this class…I’ll be on!
See you on Sunday!
Sounds delicious, looking forward to it.
See you on Sunday!
Uuuuhhh so nice! Love all this pasta!
I'm so excited for this class. My stuffed pasta has been coming out so bulky (yet still delicious). I can't wait to hear all your tips and tricks 😋
We'll have fun, and with a but of practice your tortelli will be perfect!
I can’t wait for the class! I’ve had the tordelli in Versilia that you mention. How is it different?
Usually tortelli in Versilia are stuffed with meat, and have a slightly different shape. But the principles to make them are the same!
Heyyyy perfect timing - tried the potato version for the first time just days ago in a fab restaurant in Pistoia - couldn’t work out how they got something so humble to taste soooooo good! Sadly I can’t make the session on Sunday but looking forward to watching the replay and learning all of your tricks - woohoo 🪄🪄🪄
Thanks a mill Giulia , Cheers Kate
I'm looking forward ot being in your kitchen once again!