Pasta Boot Camp
Seats available: 3
Sunday 03-10-2019
10AM - 4PM


Instructor: Sam Goldbroch
Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.
Egg Dough: Cavatelli alla Matriciana; Black and White Striped Farfalle Salad with Shrimp and Zucchini.
Semolina Dough: Hand-Formed Pastas (Orecchiette, Busiati and Pici) with Broccoli Rabe and Sausage.
Ligurian White Wine Dough: Pansotti (Ligurian Ravioli Filled with Ricotta and Bitter Greens) in Walnut Sauce.
Skills Covered in Class Include: Mixing and Kneading Pasta Dough by Hand; Cooking Pasta Properly; Understanding Different Types of Flour; Making Tinted and Striped Pasta Dough; Using a Pasta Roller; Shaping Traditional Pastas by Hand; Making Filled Pasta; How to Store Homemade Pasta; Cooking Leafy Greens; Balancing Flavors.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people.
1-week cancellation policy.