Pasta-making Masterclass with Mark Jordan at The Atlantic Hotel
Making pasta? It's the easiest thing there is, said Ocean's Michelin-starred Chef Mark Jordan as he led a pasta-making masterclass at The Atlantic Hotel as part of Jersey's week-long Food Festival.
Mark Jordan at work at a bulthaup display kitchen
From linguine and tagliatelle to ravioli and top-notch tortellini, our class of budding pasta chefs learned all the tips and techniques you'd need to make pasta at home. Your first purchase? A pasta-making machine.
'Making the dough - that's simple. Whizz up 500g pasta flour
and 12 egg yolks with a pinch of salt in a food processor, give it
10 minutes' kneading time and you're ready. But you'll need a pasta
machine to put the pasta dough through so it gets thin enough to
create these pasta shapes. It's an investment you won't
The pasta dough can be made in advance and kept chilled until you're ready to start rolling. 'Wrap it up in cling film and keep it in the fridge. When you get it out, you'll need to give it a kneading, but the harder it is to work, the better the pasta will be'.
A Michelin-starred masterclass from Mark Jordan
As the class watched, Mark demonstrated how to make his signature ravioli filled with salmon cream, followed by a wild mushroom and truffle cream tortellini. And then we had a go at making our own. It's all in the technique...
'Roll out the pasta dough to its thinnest setting. For the tortellini cut the pasta into 10cm discs with a pasta cutter, and place a spoonful of the mushroom and truffle cream mixture into the centre of each disc. Brush lightly with egg yolk, then pinch the two edges together to form a half circle, squeezing out any air bubbles. Brush one corner with egg yolk, and form the tortellini into a crescent moon shape, then join the two corners together around your little finger'.
Tortellini with mushrooms, parmesan and truffles
Then it was onto tagliatelle and linguine. 'Once you have your sheet of pasta dough (rolled through your pasta machine to a number 4 thickness ), flour it very lightly and roll it up like a Swiss roll. Then for tagliatelle, cut it into finger-width slices and unroll. For linguine, make the slices much thinner.' Finally, it was time to try the pasta, served with morel mushrooms, ceps, spinach and truffle in a veal cream sauce. 'Truffle and pasta are a perfect combination.'
Making pasta for yourself? Keep fresh pasta dry and in a sealed jar and it'll keep for a few days in the larder or a cupboard. Filled pastas like ravioli and tortellini can be frozen immediately, and then dropped straight into boiling water to cook. Just make sure the filling is heated all the way through before serving.
Fresh tagliatelle made during the pasta-making masterclass
All the pasta recipes demonstrated at The Atlantic Hotel's Pasta and Truffles Masterclass can be found in Ocean Voyage, The Atlantic Hotel's cookbook (£30). To order a copy, email email@example.com. To find out more about upcoming masterclasses and events at The Atlantic Hotel, visit: www.theatlantichotel.com/upcoming-events
Mark Jordan was working on a bulthaup display kitchen from bulthaup Winchester.