This class will focus on the classic preparation of fresh pasta dough with five variations.
– We will prepare a fresh egg pasta dough.
– We will roll out sheets using a pasta roller with proper directions on the best techniques for success.
– We will show how to cut papardelle, tagliatelle, fettuccine, spaghetti a la chitara and free form lasagna sheets.
– We will then create 5 a la minute sauces:
Cacio e pepe
Wild boar & mushroom ragu
The dinner will be a family style service
Baby Arugula Salad
Marinated artichokes, Grana Padano, crispy onions, fresh herbs, champagne vinegar & the good olive oil
Selection of the five pasta preparations that were demonstrated in the cooking session
Dark Chocolate & Roasted Hazelnut Semi-Freddo Ammeretti biscuits, sour cherries, vanilla whipped cream