Hands-On Pasta Workshop: Spring Menu

What's your favorite pasta?  After working with our Chefs in this hands-on class, you'll be able make your own fresh pasta dough, creating noodles of all shapes and sizes as well as seasonal sauces suited to each pasta. 
 
Menu: 

• Crab-Stuffed Ravioli with Herb Cream Sauce, Toasted Breadcrumbs and Crispy Pancetta 
• Fettuccine Primavera with Arugula Pesto 

Skills covered in class: 

• Making fresh pasta dough 
• Using a pasta roller
• Assembling ravioli 
• Selecting crab 
• Making cream and fresh herb sauces 
• Working with fresh herbs 
• Roasting vegetables 

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

Want to see more classes? Visit thechoppingblock.com.