Unleash your inner pastaio in this beginner-friendly, hands-on class that introduces the fundamentals of fresh pasta. Learn to craft pasta dough from scratch and shape it into three traditional forms—Pappardelle, Fettuccine, and Sorpresine—before pairing them with three classic sauces that showcase the heart of Italian cooking.
What you’ll learn:
How to make and work with fresh pasta dough using simple, quality ingredients
Rolling and cutting techniques for long ribbon pastas like Pappardelle and Fettuccine
How to fold Sorpresine—Italian for “little surprises”—into charming filled parcels
Timing and texture tips to cook pasta to that perfect al dente bite
How to prepare three foundational sauces: Green Pesto (herbaceous and nutty), Red Pomodoro (fresh tomato and basil), White Alfredo (rich and creamy)
Basics of plating and presentation for an elevated pasta experience
