Loading Cooking Classes
  • This cooking class has passed.

The Italian Kitchen – Pasta

There is something magical about the transformation of flour and egg yolks into forkfuls of tender fresh pasta in the matter of minutes.  In this hands-on class, Chef James Sherrill will take you step-by-step through floured hands to finished plate as you make your own linguini noodles and agnolotti – (a folded, filled pasta) that’s a specialty of the Piedmont region of Italy.  Once you have mastered the basics of making fresh pasta dough, filling and shaping, you will have the know-how to create endless variations at home.

We will make and enjoy:

Herbed Goat Cheese Agnolotti with Procuitto, Meyer Lemon Brown Butter Sauce, garnished with Mint and English Peas

Fettuccini with White Wine Clam Sauce

Arugula Salad with Meyer Lemon Oil, Almonds and Pecorino