In this introductory class you’ll learn the traditional recipe to make fresh egg pasta, primarily a specialty of the north of Italy. You’ll learn how to roll the sfoglia (sheet) with the rolling pin and the pasta machine and the different methods to mold tagliolini, tagliatelle, fettuccine and pappardelle and we’ll pair them with two different 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.