The Italian Kitchen – Pasta Workshop
Dive into the world of handmade pastawith Chef Jennifer Berry and be transported to Italy. You will learn the Italian method of mixing dough by hand ( well methodP) and turn your creation into two different pasta shapes. A Neapolitan classic Linguine and Clams, then the technique for laminating fresh herbs and/or edible flowers between sheets of pasta, hand cutting into ribbons and serving with a freshly made ricotta and brown butter herb sauce.
Machine-cut – Linguine and Clams
Hand-cut Laminated – Pappardelle with Fresh Ricotta and Brown Butter Herb Sauce
And finish with a
Limoncello Panna Cotta with Candied Meyer Lemon
To attend a cooking class, please provide proof of vaccination digitally or with a paper card (for ages 18 and over).