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The Italian Kitchen – Pasta Workshop

Dive into the world of handmade pasta with Chef Jennifer Berry and be transported to Italy. You will learn the Italian method of mixing dough by hand (the “well” method) and turn your creation into two different pasta shapes. First you’ll make a  Neapolitan classic, Linguine and Clams.  Then you’ll learn the technique for laminating fresh herbs and/or edible flowers between sheets of pasta, hand cutting them into ribbons and serving them 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 
Finish with:
Limoncello Panna Cotta with Candied Meyer Lemon

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