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, seasonal produce and PNW seafood. 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 fettuccine, tagliolini, and bow-ties.
Angel hair with Butter Lemon and Chives
Four Cheese Ravioli (Mozzarella, Fontina, Parmigiano and Romano, with Basil Pesto
Bow Tie Pasta with Heirloom Sugar Plum Tomato and Basil
served with Butter Lettuce Salad and wine of course!