The American Italian Kitchen – Pasta Bolognese There is something magical about the transformation of flour and egg yolk to 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 pappardelle noodles and he shares some restaurant tricks to shorten the time to create a rich and meaty lamb bolognese. We will make and enjoy Caesar Salad with Balsamic Caesar Dressing Fresh Pasta Dough Hand cut Pappardelle Pasta with Lamb Bolognese sauce, Arugula and Parmesan Machine Cut Fettuccine with Cacio e Pepe with Olive Oil, Black Pepper and Pecorino