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Sunday, September 26, 2010, 10:00am - 2:00pm
Price: $195
3 hours hands-on cooking, 1 hour dinner ENROLL NOW Nothing beats fresh pasta from a mom and pop Italian store, except for even fresher pasta made by hand at home. Former Fiamma Pasta Chef de Partie Jessica Botta will share techniques for mixing, kneading and rolling pasta dough. You’ll make a basic noodle dough, which can be cut and formed into an infinite variety of shapes, and a more elastic dough that can be filled and folded into ravioli or tortellini. Round out your education by preparing seasonal fillings and sauces using mouthwatering summer ingredients, such as freshly ripened tomato and basil, with light flavors and textures designed to complement the pastas you’ve created. At the end of class, you’ll sit down with your classmates to enjoy the fruits of your labor.
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