18 Reasons: Fresh Pasta Primer

Price:
$175.00
Member Price:
$165.00

A hands-on in-person cooking class. This class is limited to 12 students. Review our registration and cancellation policies here.

All purpose flour or 00? Eggs or water? And what is semolina, anyway? Are you confused by fresh pasta? Take a deep dive with Viola Buitoni to discover the what, where, when and how of one of the Italy’s culinary icons. In this workshop you will gain experience with different wheat flours and explore pasta’s regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta and roll it with a pasta machine or by hand. Last but not least, Viola will teach you simple and elaborate way of cutting and folding pasta. A delectable bite of perfectly dressed homemade pasta in your own kitchen is within your reach!

MENU

Sfoglia di grano tenero all’uovo—Soft Wheat and Eggs Pasta Dough

Pasta di semola e acqua—Durum Wheat and Water Pasta Dough

Tagliatelle salsiccie e funghi—Tagliatelle with Sausage and Mushrooms

Orecchiette alle cime di rapa—Orecchiette with Broccoli Rabe

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!