Learn how to make fresh pasta dough from scratch and create noodles of all shapes and sizes. You'll also discover how to prepare simple, seasonal sauces to accompany your pasta.
Ricotta and Spinach-Filled Manicotti with Tomato Sauce; Spinach Pappardelle with Italian Sausage and Broccolini; Fettuccine Alfredo with Fresh Herbs.
Skills Covered in Class Include: Making Fresh Pasta Dough; Using a Pasta Roller; Assembling Manicotti; Selecting Sausage; Roasting Green Vegetables; Making Tomato and Cream Sauces; Working with Fresh Herbs.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.