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!
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