2 months back I attended my very first cooking class at Nathalie Gourmet and the experience was wonderful and fun.
I had such a great time in the entire four hours although I have to wake up real early.
And the best part besides learning how to cook is to have Nathalie Arbefeuille to taught me how to cook!
I was extremely nervous and excited upon seeing her!
I signed up for pasta class on a Sunday morning for Rm180 and what I get to learn was ‘Roasted Vegetables and Mozzarella Raviolis Tomato and Basil Emulsion’ and ‘Tagliatelles with Wild Mushrooms Porcini Emulsion’ pastas.
#1 This is Nathalie the chef briefing us on both the dishes that we signed up for.
#2 Initially I thought I will only be taught on how to make pasta sauces but turns out I get to learn how to make a pasta from scratch. Farina ’00’ is the type of flour you need to use for your pasta.
#3 Fully equipped kitchen!
#4 Cracking eggs for pasta dough.
Ingredients for pasta dough:
350g pasta flour typo 00
3 full eggs
4 yolks
10g salt
#5 Whole peeled tomatoes.
#6 Nathalie explaining to us what a bouquet of garni consists of.
#7 Baking the eggplants for ravioli stuffing.
#8 Sauteing mushrooms for tagliatelles pasta.
#9 Sauteing onions with butter for raviolis.
#10 This is a momotaro tomato which was used in the making of ravioli and why momotaro tomato is because they taste sweeter instead of the usual sour taste.
#11 Handling 3 pots at once.
#12 A bunch of basil thrown into a pot of tomato puree.
#13 Getting a touch of the pasta dough so that we know if our pasta will be made right when we do it at home.
#14 Pasta cant be done without a pasta machine unless you’re willing to use a roller which will not give you the same consistency. I bought mine at Rm65 at Hock Choon.
#15 After the whole process, there’s a little drying to do.
#16 Dry it for 5 minutes or so. A wet pasta dough is a no no!
#17 Ravioli in the making.
#18 Tomato paste for ravioli stuffing.
#19 Nathalie explaining to us on how we should wrap our ravioli.
#20 Tomato paste, baked eggplant, mozzarella cheese, and basil leaves. Yums!
#21 Perfect! After it’s done, the raviolis have to be kept in the freezer for a while for it to dry.
I tried making the exact same dish on Fatty’s birthday and the reason why my ravioli was such a failure was because I kept the raviolis in the fridge instead of freezer!
In the end all those raviolis stuck together and were inseparable because the fillings were wet.
I learned my lesson the hard way, MUST PUT IN FREEZER!
#22 While we wait for the raviolis to freeze, we prepared the tagliatelles.
#23 Once the raviolis are dried up in the freezer, bring it to boil, seive it and coat with butter. The best butter in town now is Lescure, for only Rm10! That’s the butter Fatty raved about in Melbourne and now we have it here just starting last year. How great! :D
#24 Giving our raviolis a final touch.
#25 IT WAS SO GOOD! There isn’t any meat in this dish but still taste pleasantly well.
#26 After savouring our raviolis, we went back to the kitchen and prepared duck liver. Easy preparation, no oil is needed. Just put it on a pan and that’s about it.
#27 End product of Tagliatelles with wild mushrooms and porcini emulsion with foie gras.
There’re a few types of classes you can take at Nathalie’s Gourmet, cooking class, baking class, kids cooking class or demo class which is the cheapest because you won’t get to try.
I’d say the classes at Nathalie’s was absolutely worth it because for Rm180 I get two recipes (one which is from a three Michelin star chef!), I get to learn it from Nathalie the great chef and at the end of the day I get to eat both the dishes.
Both fine dine quality pastas! With a piece of foie gras!!
How is that not worth it!?
I’ll definitely be taking more classes in the future when I see any suitable classes and when I have the time.:)
I bet baking classes are just as nice but too bad I couldn’t go for it as I have no oven at home. Meh.
Do look into their website for a list of classes you can attend.
NATHALIE GOURMET
Block A4 – Unit A4-1-5 – Solaris Dutamas
Jalan Dutamas, 50480 Kuala Lumpur
T: +603 6207 9572
contact@nathaliegourmetstudio.com