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Mastering Pasta: Semolina pasta dough

ID : 86523   
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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.

Class Details

1 Sessions
Weekly - Wed

Three Sisters Kitchen

Laura Castiglion 



Please read:  UNM Tuition Remission Eligible under Personal Enrichment. A $15 food fee is paid to the instructor at the beginning of class.



Registration Closes On
Sunday, June 2, 2019 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
5/8/2019 - 5/8/2019 Weekly - Wed 6:00 PM - 9:00 PM Albuquerque, Three Sisters Kitchen  Map Laura Castiglion 

Other Class Offerings

Mastering Pasta: Fresh egg pasta dough
ID: 86522

05/01/19 - 05/01/19
Weekly - Wed
1 session

Mastering Pasta: Lasagne
ID: 86521

02/23/19 - 02/23/19
Weekly - Sat
1 session

Mastering Pasta: Lasagne
ID: 86525

05/22/19 - 05/22/19
Weekly - Wed
1 session

Mastering Pasta: Stuffed pasta
ID: 86524

05/15/19 - 05/15/19
Weekly - Wed
1 session