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:

• 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.