Perfecting Homemade Pasta

This class will be taught by Chef Ani.

Many of us keep pasta on hand in the pantry- for a quick dinner, a light lunch or as a base for our favorite hot dishes and comfort foods. Dried pasta is a great staple, but fresh pasta takes those dishes to a new level. Freshly made pasta has a luscious texture and rich flavor- and is easily made in your own home with only four ingredients, all of which are probably in your kitchen right now. Join Chef Ani as she rolls out pasta history, shows you the science behind mixing perfect pasta dough and how to make four different dishes appropriate for saying good riddance to winter and hello to Spring. We’ll explore different pasta shapes and techniques, and discover how to pair the right noodle with the right sauce. Additional lessons in this class include how to choose the right type of flour for the right job, how make a delicious Spring pesto and vegetarian ragout, how to make hand shaped pasta, and how to make filled pasta. This class has lots of hands on opportunities. This class is vegetarian, but cannot offer gluten free or vegan options.

On the menu:

• Fettuccine with Lemon, Crème Fraiche and Chives
• Pappardelle with Parsley Pesto
• Cavatelli with Mushroom Ragout
• Tortelloni with Peas and Marinated Artichoke Hearts

Pre-registration is required.