Hands-On Pasta Boot Camp

Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch in this hands-on class. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.

Menu:

• Whole Wheat Pasta Dough: Pumpkin-Filled Agnolotti with Brown Butter and Sage 
• Ricotta Pasta Dough: Hand Shaped Cavatelli with Sunday Meat Sauce
• Semolina Dough: Hand Shaped Orecchiette with Sautéed Shrimp, Greens and Chili Flakes 
• Roasted Beet Dough: Fettuccine with Blue Cheese Cream Sauce 
• Classic Egg Dough: Lasagna with Roasted Garlic Tomato Sauce and Walnut Pesto  

Skills covered in class: 

• Mixing and kneading pasta dough by hand 
• Cooking pasta properly 
• Understanding different types of flour 
• Making tinted pasta dough 
• Using a pasta roller 
• Shaping traditional pastas by hand 
• Making filled pasta 
• How to store homemade pasta 
• Preparing brown butter, meat, cream and tomato sauces 
• Making pesto
• Balancing flavors

In this hands-on class, students will be paired in groups of three to four and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.