- SnackHappy Feb 6, 2008 08:53 AM
I just made an awesome ragù bolognese and I want to serve it with fresh tagliatelle.
So where is the best fresh pasta in town?
I know about La Maison des Pâtes Fraîches and I think I remember a place on Mont-Royal, but I really know nothing about buying fresh pasta in this town. I guess it's because when fresh pasta got trendy, I was young and broke and never got into it.
Milano and La Baie (aka La Baia) des Fromages (near the Fabre metro station) are the best I've found, though the noodles at neither are as good as homemade.
I'm with the rest of the lot. For something as simple as tagilatelle, I'd take the 10-15 minutes spent getting to and from the store and invest it in homemade preparation.
Thanks for reccos. You guys make a good point and I know I should be making my own, but I've always had a hard time with dough and I don't think I could get the hang of it between now and dinner time.
So what about pasta making classes? Are Elena Faita's classes hands-on or just demonstrations? Where (or how) else could I get schooled in the art of pasta?
I find its actually really hard to get the right consistency and good elasticity without a pasta machine so if you don't own one, I would recommend buying fresh. Of course its possible (and purists will insist preferable) to hand roll the dough but there is more of an art to it than most would care to admit.
When I buy fresh pasta it is frm Sachetti in JTM (mostly because it is convenient) and I have found it to be a good product.
Haven't taken Elena's pasta courses but would imagine any hands-on time would be limited. Still, just watching her go at it is an education in itself. Plus you get to eat the results, which, if she's making the noodles, will make a believer out of you. (I once had the good fortune to experience her Christmas lasagne. I would have felt like a pig for downing three servings had not another initiate downed five. And later that night, I dreamed about it, something I'd never done before and haven't done since.)
Failing Elena, Marcella Hazan's exposition in *Essentials of Classic Italian Cooking* is magistral.
I agree about Milano, their pasta is very good. Their fresh tortellini are excellent. They don't roll lasagna sheets thin enough, IMO, so I usually pass them through the roller before using them. Especially if you've got a mixer and a pasta machine, it's quite quick to make the dough yourself though.