Fresh Pasta Workshop: Winter Favorites -
- Spinach & Ricotta Gnocchi in Sage-Scented Butter
- Tagliatelle with Peas, Saffron, & Prosciutto
- Cavatelli with Roasted Wild Mushrooms, Asparagus, & Parmigiano Sauce
- Baby Greens in Balsamic Vinaigrette
- Two-Nut & Chocolate Biscotti, Served with Espresso
If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; Bologna's ethereal egg tagliatelle in sauce featuring fresh peas, Prosciutto, and saffron; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!
Techniques Learned:
- Infusing sage butter
- Making saffron cream sauce
- Handling spinach gnocchi
- Kneading pasta dough
- Rolling out fresh pasta
- Working with semolina flour dough
- Cutting tagliatelle
- Shaping cavatelli