Pasta Boot Camp

Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch. 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:

• Egg Dough: Cavatelli alla Matriciana; Black and White Striped Farfalle Salad with Shrimp and Zucchini
• Semolina Dough: Hand-Formed Pastas (Orecchiette, Busiati and Pici) with Broccoli Rabe and Sausage
• Ligurian White Wine Dough: Pansotti (Ligurian Ravioli Filled with Ricotta and Bitter Greens) in Walnut Sauce

Skills Covered in Class:

• Mixing and kneading pasta dough by hand
• Cooking pasta properly
• Understanding different types of flour
• Making tinted and striped pasta dough
• Using a pasta roller
• Shaping traditional pastas by hand
• Making filled pasta
• How to store homemade pasta
• Cooking leafy greens
• Balancing flavors