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The Italian Kitchen – Fresh Pasta
There is something magical about the transformation of flour and egg to forkfuls of tender fresh pasta in a matter of minutes. In this fun, hands-on class you’ll learn the secrets to homemade Italian pasta, made simple.
Food Blogger Cindy Swain will take you on a culinary journey to make two types of authentic Italian pasta dishes.We’ll start by making an iconic stuffed pasta a Portobello and Ricotta Ravioli served in a Brown Butter, Sage Sauce and a fresh cut Tagliatelle Pasta with a Roasted Pumpkin with a Toasted Walnut and Crispy Sage Sauce.
Cindy Swain lived in Italy for 9 years before recently moving to the Seattle area. She is passionate about teaching the art of Italian cooking to Seattle foodies. You can find Cindy on Italicana Kitchen, Instagram, Facebook, and YouTube.