Left: Chef Paolo Monti (second from left) and his students have fun while making fresh pasta. Right: Homemade pappardelle pasta tossed in a Sangiovese-marinated rabbit ragout. Provided to China Daily

Hong Kong

Semolina, all-purpose flour, eggs, a bit of olive oil and a pinch of salt. Work the ingredients together and then knead the dough into a smooth round ball and you soon have fresh pasta. But homemade pasta isn't something that many people in Hong Kong actually make at home. Small kitchens handicapped by limited counter space is one reason, but mostly, it's because excellent fresh pasta is readily available outside the home.

I recently had the chance to learn how to make pasta at one of Hong Kong's best Italian establishments - Gaia Ristorante. Chef Paolo Monti showed us how to make the pasta dough, work it through the hand-cranked pasta machine and turn out a variety of filled pasta like tortellini, tortellini, ravioli - to name just a few.

We also made fettuccine, tagliolini, pappardelle, and many more that I cannot even remember the names of. There was a lot of laughter and smiles as we manipulated the dough into pasta creations. The kitchen staff at Gaia helped to cook the spinach and ricotta ravioli, the Parma ham and parmigiano tortellini, and the various other pastas and added simple herb and butter or tomato sauces. Delizioso!

Gaia is celebrating 10 years in the city this year. It is one of the first restaurants to boast a welcoming and festive outdoor terrace in the Central business district. Outdoor terraces are much more commonplace now, but when Gaia first opened, it was very special to be able to dine al fresco in busy Central.

Chef Monti heads up the kitchen at Gaia with his fresh approach to modern Italian dining. To commemorate Gaia's 10th year, Chef Monti has refreshed Gaia's menu with delicious Italian specialties and traditional Gaia favorites.

The signature dish - pappardelle tossed in a Sangiovese-marinated rabbit ragout - has been on Gaia's menu for 10 years. Pappardelle is a wide, flat pasta traditionally paired with rich sauces made with wild boar, rabbit, or hare. This pasta shape is so popular in fact, it is the featured pasta at celebrations in some towns in the Emilia-Romagna region of Italy.

Pino Piano, director at the Gaia Group, says: "It's inspiring to see how far we've come. Gaia has become iconic in the Central business district. Not only have we proved to be the perfect place for ladies who lunch or high powered business executives, we are like home to some of our loyal customers, sharing in their celebrations, engagements, birthdays, anniversaries or other special events."

Gaia also serves authentic Roman-style pizzas - super thin and crispy - with toppings that include fresh arugula, prosciutto, buffalo mozzarella, zucchini, gorgonzola and smoked ham. They also specialize in light and delicious handmade pastas, a signature roasted French spring chicken marinated in fresh herbs, and a daily antipasto buffet. Dinner at Gaia is about HK$600 ($77) per person.