There is no substitute for fresh homemade pasta. In this class you will learn how easy it is to create your own fresh dough and some fabulous sauces to accompany. Our menu consists of:
Tagliatelle with Lemon Parmesan Cream Sauce- to die for - the lemon cuts the richness of the cream.
Tagliolini with San Marzano Marinara Sauce- fresh light clean and bright!
Pasta Chiatarra (cut on a machine resembling a guitar!) with a Lamb Ragu ( very popular dish from Abruzzi area!)
Just show me someone who doesn’t swoon over freshly made, light as air, pasta. This extremely popular class teaches you the fundamentals of creating homemade pasta as well as important information regarding the proper and best ways to cook pasta. In addition learn how to prep and cook fresh artichokes, a vegetable widely loved in Italy!
Our Menu Consists Of:
- Taglioni (thin pasta) w/ San Marzano Marinara Sauce – The San Marzano tomatoes from Italy create the sweetest and most delicious tomato based sauce. Incredibly light, pure, and fantastic sauce -signature sauce of The Culinary Classroom.
- Tagliatelle (wider pasta) w/ Lemon Parmesan Cream Sauce – Lemon juice lightens the richness of this succulent sauce - A Culinary Classroom favorite! Trust me when you serve this to your guests there will be no leftovers!!
-Steamed Artichokes with Garlic Aioli - a winning combination
- Pasta alla Chitarra with Lamb Ragu
This hand cut artisanal pasta is formed using an ancient method from the Abruzze area of Italy. It uses a wire string wood framed instrument know as chitarra, Italian for guitar. The pasta is rolled over the string and then strummed (!!) by hand until it separates and falls onto the tray. This creates a square sided spaghetti that is unique in its ability to perfectly capture the delicious ragu to accompany it! In nearby Lazio (Rome) this pasta is known as tonnarelli. We will be creating a hearty lamb ragu in traditional Abruzze fashion as a delectable sauce.
Class length @ 2 1/2 hours
*PREFERRED PAYMENT BY CHECK 5-7 DAYS IN ADVANCE OF CLASS DATE