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The Pasta Workshop
Making your own pasta is quick and easy and after this hands on class with Italian expert Iole Aguero 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 bow-ties.
Menu: Gorgonzola Cheese Ravioli with Brown Butter Sage Sauce;
Fettuccine with Sicilian Pesto, Sun Dried Tomato, Olives, and Capers;
Bow-tie Pasta with Fresh Tomato Basil Sauce; and a
Lemon Chive Butter Lettuce Salad.