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:

• 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

October is health awareness month, and we’re partnering with the American Cancer Society. You can choose to make a donation to this nationwide, community-based voluntary health organization dedicated to eliminating cancer as a major health problem, saving lives, celebrating lives, and leading the fight for a world without cancer. All of the donations will go directly to the organization.