LIVING a gluten-free life but missing your pasta?
Learn to make at your own at a hands-on cooking class at Pino’s Dolce Vita, Kogarah.
Under the guidance of chef Luca Boccacci participants will learn to make gluten-free fresh egg pasta and gnocchi.
Luca Boccacci said customer demand led to the creation of the class, which is a first for the eatery and cooking school.
‘‘I love baking and pastry, and gluten is an important thing,’’ he said.
‘‘Nowadays there are people with different allergies and we want to make everybody happy and want everyone to be able to enjoy [Italian food].’’
He said making gluten-free gnocchi was easy but making fresh pasta was trickier.
‘‘It is harder to make fresh pasta, as gluten gives elasticity to the dough. When we make fresh egg pasta we stretch the dough because we want the gluten link.
‘‘There is a way to make fresh egg pasta [without gluten].’’
Mr Boccacci wanted novices to know nothing compared to freshly made pasta and that learning to make it was a good skill to have.
‘‘It is an easy thing to do — you just need to practise.
"You need to make it at home another two or three times.
‘‘Everybody can cook.’’
The class will learn how to make two different gluten-free sauces and get to eat the fruits of their labour.
Details: 6pm, September 17; $100. Bookings: 95874818.
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