Learn to make fresh pasta from start to finish. Each student will walk out with at least one ball of pasta dough to cook at home. Once you see the technique and pick up the finesse, you’ll discover how easy it is to build a meal around fresh pasta. It doesn’t take long either!
Topics include:
Mixing and kneading dough by hand
Rolling and cutting fettucine, tagliatelle and pappardelle
Techniques for filled pasta such as ravioli and agnolotti if time allows
There will be two sessions, the first from 12pm to 2pm and the second from 5pm to 7pm. Ticket purchases and additional information can be found here.
