Posts Tagged ‘Loretta Paganini School of Cooking’

We were all kneading our pasta dough.  One after another, people began getting ready to make whatever type of pasta we were making.  I was frustrated.  My dough still wasn’t ready.  Loretta Paganini, of the eponymous cooking school in Chesterland, Ohio, saw my frustration.  She said she was told she should be a pastry chef, as her hands were always cold.  Cold is good for pastry, not as good for pasta.

Although it takes a bit of time, pasta isn’t difficult to make.  Filled shapes take more time than those just cut, such as linguine.  Although little Italian grandmothers may roll the dough out with a rolling pin, it’s much easier to use a pasta machine.  And by the way, noodles are a type of pasta, not pasta itself.  Here’s the recipe I’ve been using since I learned to make ravioli, along with some photos from my ravioli-making day and the link to Loretta’s Italian grandmother’s walnut sauce.

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While homemade ravioli are wonderful with any sauce, to gild the ravioli lily, make this simple, unusual, and delicious sauce. It’s the sauce that makes the ravioli, even though you thought you already did.

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