Making your own pasta is quick and easy and after this hands on class with Chef James Sherrill 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 start with just flour and eggs, creating  your own rich egg yolk pasta dough that you will then cut and shape to make Agnolotti’s and a Fettuccini with 2 fabulous sauces.

Menu:

Butternut Squash Agnolotti in a brown butter sage sauce, finished with toasted walnuts

Fettuccini with a white wine clam sauce, finished with fresh herbs and lemon

Served with a Shaved Fennel Salad with pinenuts, pecorino and a lemon vinaigrette