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:
- Ligurian White Wine Dough: Italian Sausage and Ricotta…
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:
- Ligurian White Wine Dough: Italian Sausage and Ricotta Cheese-Filled Tortellini with Walnut Sauce
- Classic Egg Dough: Farfalle with Pancetta, Chard and Roasted Garlic Cream
- Squid Ink Dough: Squid Ink Fettucine with Clams, White Wine and Herbs
- Semolina Dough: Hand Rolled Pici alla Cacio e Pepe
- Spinach Dough: Hand-Cut Spinach Pappardelle Bolognese
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
- Cooking leafy greens
- Balancing flavors
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.
