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Hand Made Pasta on Granite?

Hi,

My wife and I made took a pasta making class when we were in Bologna a few months ago. We rolled out them out on a huge wood counter at the class. At home we have a granite counter top and it seems like the pasta sticks much more to the granite than it did to the wood. It stretches when ever I try to lift up the sheet to move it to roll, or even picking up the individual squares for tortelloni/ravioli to fold them is much trickier. We don't have space for a large wood top so are there any tips for rolling out on granite? I'm afraid to use too much flour for fear of trying it out but is that the solution? Already when we go to seal the dough, it does not seem to stick to itself like it did in our class. At the time, a simple push was all we need to get the square to adhere to itself for the torteloni, and now I am having to use a lot of pressure and it still doesnt seal.

Any tips?

Another question, what the best way to store a bunch of tortelloni/ravioli for a few hours. We put them on a sheet pan and put them in our fridge last time and they stuck to the pan. In the class there was this large wood and mesh contraption which we dont have. Is wax paper the trick.

Thanks for all the help.

Mar 28, 2015
biltritewave in Home Cooking

Wrap up of 5 days in Venice and Bologna

Since this board was so helpful in planning my trip to Venice and Bologna, I wanted to chime in on where we went and what was good. Previous thread here: http://chowhound.chow.com/topics/994255

Venice for New Year's Eve through Jan 2nd.

Had a very great prix fixe meal at CoVino (the wine bar related to Al Covo) for New Year's eve. The wine was excellent, the pasta course was amazing. Secondis were very good. All told it was a great casual pick for new year's eve to get us to San Marco in plenty of time.

New Year's day we got a light lunch at a small place right next to Rialto based almost entirely on the view and not on the food. The food was surprisingly good. My wife got a delicious gnochhi and my seafood antipasti was fresh and delicious. Can't remember the name of the place but it was a store or two down from Ristorante Florida on the grand canal. Considering it looked like a huge tourist trap and we were just trying to get anything to eat considering it was New Year's morning, we were pleasantly surprised.

Dinner on New Year's day we went to Poste Vechie and it was a horrendously bad experience. We were seated promptly but it literally took 45 minutes before they would let us order. The entire time the table runners and the servers were trying to help, but I guess the main server is the only one 'allowed' to take the order so we sat there and waited and were even denied ordering 2-3 times as the main server walked past us. No joke, 4 different groups that were seated after us got up and left without actually ordering because they could not stand the wait. We were already pot committed so stuck it out but it was without a doubt the worse service I have ever seen at a restaurant. To make matters worse, it wasn't even busy. It was simply the main server being a complete pain to the shagrin of his co-workers who were feeling the wrath of the others. At one point, a fellow english speaker who had already paid and was leaving, got up, walked by me, and goes "Good Luck trying to order, you are going to be here for awhile, but it's worth it." I am not sure I totally agree with him, but the pastas were pretty good. I got a black pasta (can't remember if it was squid ink or cuttlefish) with crab meat which was delicious. My wife's pasta, a green fettuccine was a little less memorable but still very good. The secondi, grilled prawns was completely was a complete dud. All told, 2 hours of my life I would love to have back.

For ciccetti, we went to a bunch of very good places, most of whose names escape me at this point but I do remember Bancogiro and Arco being among my favorites.

We arrived in Bologna on Friday, Jan 2 and had dinner at Serghei, but first enjoyed some wine, meats, and cheeses from Tamburini before we headed to Serghei. Considering the somewhat mixed reviews we had heard on here and on tripadvisor about ordering at Serghei, we were expecting a bit of an ordeal with the pay off being great food. In reality, the service was impeccable, the food excellent, and it left me wondering where the reviews came from. First, we got there a little early and surveyed the menu outside, deciding on what we wanted and taking a picture of the menu just in case we had to make impromptu decision. We were seated and immediately given menus. From the looks of it, I am pretty sure the restaurant only has one set of menus which may be why others have had such a difficult time getting one. I started with the tortellini in brodo which was delicious. My wife got the tortelloni with butter and sage. We got the guinea fowl and the rabbit for our mains. Both of those were good but the pastas were definitely the highlight. I wish we had gotten another round of pastas because they were excellent. We also had a very good zabaione with amaretto and chocolate sauce. It was the best dessert we had in a restaurant in italy (Although not as good as some of the wonderful cannolis and sfogiatalle we had at various bakeries). All told, Serghei was a great low key meal and I would encourage anyone to get past the supposedly difficult in ordering and just get there a few minutes early to figure out what you want if you are nervous about going off menu.

Saturday we woke early and went on a food tour organized by "Italian Days" and led by Allessandro. This was without a doubt the highlight of our trip in Italy and Spain. I could not recommend this trip more highly. They picked us up in Bologna and drove us to a Parmesan Reggiano factory. The four of us (three people and one guide) were the only ones in the factor other than the 6-8 workers who were busy making the cheese. We spent 1.5 or so watching them make the cheese, seeing the cheese room, learning the inns and outs of the process, and finally tasting the cheese as well as some cheese of various ages (with a bit of Lambrusco as well). We then headed off to a small balsamic producer and went through the balsamic process for about an hour, finally ending with tasting the 12 and 25 year balsamics by themselves, on gelato, ricotta, and some other things, washing it all down with some of their own nocino. Fantastic. Then, to top it all off, Allessandro took us to some small restaurant up in the hills outside of Modena where I am pretty sure we got to try everything on the menu. Tortellini in brodo, fried tortelloni, parma ham, mortadella, tigelle, gnocchi, tagliatelle and bolognese, and about 5 other pastas all of which were better than the last. Through in a fiorentina steak, a dessert of pears and balsamico, panna cotta, and some nocino. It was truly a one of a kind taste of Emilia Romagna. Allessandro was GREAT and the tour was even better. I highly recommend this for anyone looking to see and taste how these products are made and get an authentic experience.

After a morning and most of the afternoon of eating, we almost decided to take it easy, but one thing I was still dying to try was Culatello di Zibello which I managed to see at the shop at Tamburini the day before. We headed over there, ordered from the deli (not the wine bar), and took out 80Euro a kg meat for a tasting in the square. It was delicious although I am not entirely sure if it was so much more delicious than the dozen or so fantastic pork products I had already had on the trip. Definitely glad I was able to find it and try though. Dinner that night was a simple snack of tigelle with some gnocchi from a small bar right around Tamburini after we decided to cancel our reservation at Sale Grosso for fear we wouldn't have enough of an appetite. We started with some drinks and decided we needed to supplement that with some more pasta. It was good but nothing that needs repeating.

Sunday we decided to take a cooking class with Il Sallatto di Penelope. Barbara and Valerie taught us how to make bolognese, butter & Sage sauce, and a pomodoro sauce to go with the Tagliatelle, tortelloni, and potato gnocchi. They were great and the class was excellent. I would definitely recommend to those looking to take a cooking class in bologna. We have already come back and tried to replicate some of the techniques we learned, and although we still need practice, we at least partially cured our hankering for some delicious pasta upon our return to the states.

Dinner that night was at going to be a Da Gianni but it was suggested by a few people in bologna that we try Scacco Mattco instead since we were looking to try something other than the local pastas after having had our fill that morning. We did the 5 course fish tasting menu and while it was all very good, none of it was memorable enough that I would venture back there if I ever found myself in Bologna again.

All told, a wonderful trip and despite many places being closed for the holidays, we managed to have some truly memorable and delicious food experiences.

Jan 11, 2015
biltritewave in Italy

Venice- New Year's Eve

Narrowed it down to Osteria Bancogiro or CoVino for NYE. Both early enough seatings to get over to San Marco. What are people's thoughts on those two.

Dec 05, 2014
biltritewave in Italy

Venice- New Year's Eve

Here is my list so far. It's still a work in progress, but thus far the leader seems to be Osteria Bancogiro. 90E per person set menu (two actually, one fish and one meat) Menu for NYE is here http://www.osteriabancogiro.it/event/.... There are two seatings so there is still time to get to the fireworks.

I am sure I am missing out on some great experiences with some of the more pricey price fix NYE options, but it's always been my experience that those places are better on non-event nights. I am still waiting to hear from a few more places that I would consider, but so far I am leaning toward Osteria Bancogiro

Poste Vecie-no email, book online in late November
Anice Stellato-closed 30, 31, 1, open for dinner on 2nd.
Antica Besseta, open for NYE, 120E per person with 1/2 bottle wine, no champagne
Osteria alle testierie- closed for NYE
Da Fiore- 280E pp NYE tasting menu or 45-50E pp entree al 'carte.
Antiche Carampane- waiting for response. if not NYE, go for Lunch. Around Rialto.
Ristorante Fiaschetteria Toscana- responded, will send menu before December 10.
Al Covo-180 E per person, not including wine, 230E with wine
CoVino-waiting for response
Osteria ai 40 Ladrona-closed the whole time.
Trattaria Casa Mia- No website, call for info in December
La Cantina- No website, call for info in December
Al Giubagio- waiting for response
Osteria da Rioba-closed from NYE through Feb.
Ristorante La Bitta-No website, call for info in December
Osteria ai 4 Feri- No website, call for info in December, reservations suggested.
Osteria Bancogiro - 90 Euro tasting menu, not including wine,two seatings.
Alla Frasca- No website, call for info in December
Hosteria da Franz- No set menu, email for reservations, two seatings 7 and 9:30. Unclear on price with no menu online
Il Ridotto: 250 EPP on NYE, 100E pp on Jan 1st and Jan 2.

Nov 21, 2014
biltritewave in Italy

Live from Emilia Romagna

3 year wait to get one? or 3 years to age? What if I want to put one into the aging room while I am there? Are their less expensive options or are they all that long of a wait?

Nov 11, 2014
biltritewave in Italy

Live from Emilia Romagna

Did you get/hang a culatello of your own? Any idea if that is possible ala 'Bourdain?

Nov 11, 2014
biltritewave in Italy

Sid's short(er) list for Venice:

Thanks. I have a running list going now. At least a half of them require a phone call so will take some time. I'll post it in a week or two when I have more info.

Nov 05, 2014
biltritewave in Italy

Sid's short(er) list for Venice:

Loving this list. I am heading to Venice for three days starting New Year's eve. Staying at an apartment near Rialto. If you had to narrow this down to 4-5 and needed a) 2 chicetti places b) one special but not exorbitant place for New Year's eve and c) one place not to miss, what would it be? Fine saving the nicer place for a night other than NYE as long as I have a reservation on NYE. Planning on heading to San Marco for fireworks after dinner

Heading to Bologna on Jan 2nd for more eating, but my wife is super excited about Venice and I want to make sure we do it right.

Nov 04, 2014
biltritewave in Italy

Venice- New Year's Eve

Just looked at Al Covo's website and saw this :

NOW OPEN, the "CoVino"! "Bacaro" with a traditional menù and terroir wines, just around the corner from it's "mother" restaurant.The same quality as "Al Covo", in a more simple, less expensive format. Set price menù of 3 courses, to choose freely from the daily menù, accompanied with a glass of wine € 36,00. Lunch: from 12:00PM--3:00PM Dinner: two seatings, at 7:15PM and at 9:30PM

Although I would like something a little more formal than that, I'd rather go lower key on NYE and go out to someplace good on another night that isn't so hectic. Anyone been to CoVino? Is it good?

Also, what are my best bets for New Year's Day?

Nov 04, 2014
biltritewave in Italy

Venice- New Year's Eve

Wife and I are going to Venice for New Year's eve and a few days after and looking for some options that aren't 200E a person for New Year's eve dinner. We are hoping to get to St. Marks for the fire works but want a great meal where we can make reservations. Looking through old threads it seems like most of the options are super pricey and/or get mixed reviews. It also seemed like a lot of the suggestions were a few years old so not sure if they are still good. Appreciate options for New Year's eve, but other suggestions for New Year's day would be great too.

Thanks

Nov 03, 2014
biltritewave in Italy

Casual dinner for 12 near CBC, FQ during Jazzfest

I'll check out Maison.

Bonton only serves BIG groups for rentals on weekends. Never been that impressed with Capedeville.

Have an option for a table for 12 at Palace Cafe and another one for two tables of 6 next to each other at Mannings Steak. Never been to either. Domenica was booked. and Cafe Adelaide wanted a 1200 dollar min plus tax and tip for their room.

Apr 18, 2012
biltritewave in New Orleans

Casual dinner for 12 near CBC, FQ during Jazzfest

that was actually my first thought but they wont take that many.

Apr 18, 2012
biltritewave in New Orleans

Casual dinner for 12 near CBC, FQ during Jazzfest

I am having my bachelor party in N.O during the second weekend of Jazzfest and need some suggestions for a somewhat casual place for the second saturday of Jazzfest. We will be at jazzfest all day so want to get someplace close to our hotel (off Canal and Magazine). The price is not so much an issue but want something quick , ~1 hr give or take, so we can get back to partying but also want to be able to at least seat everyone together and give people who are only here for two days some good food to remember besides the amazing food at the stages. I am at a loss for suggestions. Also, I have never been down for jazzfest before but given the size of the group, think a reservation is probably in order. Any other weekend I would risk taking people to one of my local favorites .

Thanks for suggestions

Apr 17, 2012
biltritewave in New Orleans

Need Great Cannolis in St Louis

Yah. A cannoli station is definitely the way to go, but not sure if thats in the cards.

Jan 13, 2012
biltritewave in Great Plains

Need Great Cannolis in St Louis

I am looking to get some really really great Cannolis for a rehearsal dinner. Who has the best in the St. Louis area?

Jan 12, 2012
biltritewave in Great Plains