ECA Training Coverage
The Egyptian Chefs Association (ECA) recently hosted an exclusive one-day pasta workshop, led by the esteemed Chef Mona El Sabbahy, a renowned ECA trainer. This event was a unique opportunity for both culinary enthusiasts and professionals to deepen their knowledge and skills in the art of pasta making.
Chef Mona El Sabbahy began the workshop with an insightful theoretical session. She delved into the history and cultural significance of pasta in various cuisines. Participants learned about the nutritional value of pasta, including its role in a balanced diet. Chef Mona also shared invaluable tips on producing and storing fresh pasta to ensure optimal quality and freshness.
Following the theoretical session, participants rolled up their sleeves and engaged in a hands-on experience. Chef Mona guided them through various pasta-making techniques, including:
Basic Pasta Dough: This technique covers the essentials of making the perfect dough.
Colored Pasta: Participants learned how to create visually stunning pasta using natural ingredients to add vibrant colors.
Rolled Pasta: Techniques for rolling out pasta dough to the perfect thickness for different pasta types.
Shaped Pasta: Instruction on creating various pasta shapes
Filled Pasta: Skills for making delicious filled pastas like ravioli and tortellini.
Gnocchi: Mastery of both traditional potato gnocchi and innovative variations.
The workshop featured demonstrations of various recipes, including Spaghetti Carbonara, Raviolo Al Uovo (large raviolo filled with egg yolk), Spinach and Artichoke Tortellini, Lasagne, Pasta Aglio e Olio e Peperoncino, Potato Gnocchi with Roasted Tomato Sauce, and Sweet Potato Gnocchi with Blue Cheese and Walnut Sauce; a unique twist on traditional gnocchi.
The pasta workshop organized by the Egyptian Chefs Association and led by Chef Mona El Sabbahy was an enriching experience for all participants. The blend of theoretical knowledge and practical skills provided attendees with a deep appreciation for pasta making, and inspired them to experiment and innovate with pasta in their kitchens. The ECA continues to elevate the culinary community through such informative and hands-on events, fostering a greater appreciation for the art of cooking.
We would like to extend our heartfelt thanks to Chef Mona El Sabbahy for her efforts in leading this exceptional workshop. Additionally, we appreciate the generous ingredients contributions of El Nour for vegetable supplies, Rehana, Wadi Food, Agri Tech, and Juhayna, whose support made this event possible.
