The Italian Kitchen – Spring 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 super fun 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 agnolotti – 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.
Tagliatelle with Fresh English Peas, Chilies and Parmesan
Agnolotti Pasta filled with Chèvre and Herbs served in a Brown Butter and Lemon Sauce.