overview

Learn the fundamentals of pasta preparation and practice the varied techniques for preparing the earthy and robust or subtly elegant sauces that accompany them. In three sumptuous sessions, you'll explore notable variations on the pasta theme, uncovering the differences between dried and fresh products and gaining proficiency in the techniques of crafting pasta using a machine or by hand, including noodles (pappardelle), filled shapes (ravioli and tortellini), and hand-shaped varieties (orecchiette). A selection of regional sauces and their optimal pasta pairings will help you become proficient in a cross section of Italian pasta preparations, which are a cornerstone of Italian cuisine.

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Tuition includes application fee, uniform, utensil kit, books and supplies, and daily "family meal" prepared by culinary program students.