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…
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.
