A new way of interpreting a cooking classic. Natural fermentation pastes based on plants.

"Pasta is captivating for us. They are a culinary field of belonging for many of us, in Estudio Crudo we respect the traditions, we study them and enjoy their gestures, so much so that we continue to investigate in the desire to contribute something more to such a noble product. In this case the innovation is in the fermentation of the doughs to generate a better digestibility and add new layers of flavor to these pastas."

"In this course we invite you to experience new flavors, we will see original combinations such as Agnolotti with almond ricotta and roasted pumpkin, Sorpresini in coconut curry and classics like pappardelles, linguinis, cappellacci with filetto, pesto alla genoves or béchamel sauce. All plant based preparations. You are one step away from turning your kitchen into a real pastificio. "

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PROGRAM

LEARN TOGETHER WITH MÁXIMO CABRERA and BRUNO SILVA

    1. In this lesson we tell you why it is so important to give a new approach to the classic pastas. We present tools, supplies and techniques that will guide you in the world of Natural Fermentation pastas.

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    1. In this lesson Máximo presents two options for fermenting your raw materials: sourdough and inoculation of other fermenting agents.

    1. Using raw vegetables, cooked vegetables, roots and spices we show you how to color and enrich our doughs.

    1. In this lesson Bruno Silva teaches us the techniques of sobado and lamination. A fundamental step for the elaboration of Artisan Pasta.

    1. In this lesson you will learn how to use flowers, herbs and colored doughs to print creative designs on your filled or dried pasta.

    1. It's time to shape your fresh pasta. In this lesson Bruno teaches us how to prepare long pastas: Linguine, Tagliatelle, Cintas, Stradine and Pappardelle. Short Pastas: Farfalle and Sorpresine

About this Course

  • 11 lessons
  • 3 hours of video content
  • Initial Level
  • Spanish - English
  • E - Book and Downloadable Digital Certificate

Máximo Cabrera

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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