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._
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08/04/2020 Last update