In this second class we’ll focus on the southern Italian tradition of making pasta with hard durum wheat flour (Semolina) and water. We’ll see the differences between this type of flour and soft wheat, traditionally used for making egg pasta, and the most common shapes such as orecchiette, cavatelli, gnocchetti, trofie and we’ll pair them with two traditional sauces.
SERIES: Four classes make up this series. Can be taken individually. Session#1: Fresh egg pasta dough, Session #2: Semolina pasta dough, Session #3: Stuffed pasta dough, & Session #4: Lasagne.
A $15 food fee is paid to the instructor at the beginning of class.