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The Italian Kitchen – Pasta

There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes.  In this hands-on class, Chef Aaron Tekulve will take you step by step through floured hands to finished plate as you make your own fresh cut tagliatelle noodles and mezzaluna, a filled pasta that’s a specialty of the Piedmont region of Italy.  Once you have mastered the basics of making fresh pasta dough, and filling and shaping you will have the know-how to create endless variations at home.

Aaron will serve you your Fresh Tagliatelle with a Carbonara Sauce, and your Mezzaluna Pasta Stuffed Pasta with Seasoned Ricotta finished in a Brown Butter and Sage.

All served with wine of course!

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