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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 tagliatelle noodles and mezzaluna – 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 Carbonara, and your Mezzaluna Pasta Stuffed with Seasoned Ricotta finished in a Brown Butter, Lemon and Sage Sauce
Served with a Leafy Green Salad