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Meatless Monday – Pasta

Making your own pasta is quick and easy and after this hands on class with  Chef Barbara Sowatsky you’ll think nothing of mixing up a batch for a weeknight supper. Add to that some essential recipes for sauces made with fresh herbs and seasonal produce. You’ll be eating vegetarian without even noticing! You’ll start with just flour and eggs, creating  your own pasta dough that you will then cut and shape into different sizes to make ravioli, fettuccine and angel hair pasta

You will a make a four cheese ravioli “al formaggio” that will be topped with a Pomodoro Sauce perfect for spring/summer with fresh tomato, basil and garlic.

Fresh cut Fettuccine “Nome per fettuccine” topped with a light cream sauce of truffled mushroom and herbs.

“Capelli d’angelo” Angel hair pasta topped with fresh basil pesto

Served with a green salad and glass of wine.

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