Dining • Culinary Shop
EVOO Cooking School


One of the most satisfying experiences is watching someone learn something new, especially when
you are the teacher. Hi, Lenore here, writing in Bob’s stead.

We had “kidís in the kithen” classes this week and they made pasta. The children added water to
little piles of semolina flour right on the worktable that was adjusted for the average height
this day–about 4’2″ The goal: to make sand-pies “It feels just like the wet sand you make
sandcastles with,” I explained. That way they might relate the feelwe needed for the
dough. “Does it hold together when you squeeze it?” I said, and before I could get around the
table, the sand pies became dough. Dough in hand, they then worked in pairs, one feeding the
pasta to the machine, and one cranking the handle. Everyone practiced patience as they waited
their turn to crank the dough on the school’s only two pasta machines. ìLook how long it is
getting!” each called out. And before long, carefully folded layers of well floured flattened
strips of dough were pushed to the center of the table. Next step, cut into the “fettuccini
noodles.” And this is the precise moment the little light bulbs went onóit was the first time the children put together how the sand-pies became noodles. What an accomplishment!

Minutes later the boiling salty water was ready and noodles dropped. When dished up onto the
childrenís plates, some were still not quite sure that these very delicious cooked noodles were
the ones they had made, yet they so wanted to believe.

For the children in your lives, (including your inner child), here is the recipe for HOMEMADE
A little more than a cup of Semolina flour
A few pinches of Sea salt
Water, room temp, as needed
All Purpose flour to prevent stickage (Bob’s word, not mine)

Method: Pour semolina onto table (a bowl may be used). Add salt and blend with fingers. Add just a little water at a time until when squeezed, the dough holds itís shape. It is the texture of wet sand for molding into castles. Flatten dough into disk and rest 10 ñ 30 min or longer in the

When rested, using the #1 on your pasta machine, run dough through. Fold into thirds and run it
through again on #1. Do it three times. This is the kneading process. Now gradually thin the
dough strip by putting it through the machine on #2, then #4, and #6. Make sure all the dough is
the same thickness so the noodles cook evenly. Take the elongated strip and flour it well; fold in half again and flour again. Do this folding and flouring each time until the dough is very small with
multi well-flouered layers.

Cut across the layers º- ‡ inch thick ìnoodles.î Separate the layers and leave floured noodles on a
cookie sheet until ready to drop into boiling salty water. For cooking: Bring large pot of water to boil. Add salt to make it very saltyólike sea water might taste. Use about º cup salt per gallon water. You should have 4-5 quarts water for every pound of pasta. Bring to full boil; drop noodles and cook until tender about 3-5 minutes.

Serve with EVOO, a little more sea salt, pepper and coriander.