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 Aaron Tekulve will take you step by step through floured hands to finished plate as you make your own tagliatelle noodles and mezzaluna – filled pasta that’s a specialty of the Piedmont region of Italy.  Once you have mastered the basics of making fresh pasta dough, and filling and shaping you will have the know-how to create endless variations at home.

Aaron will  serve you your  Fresh Tagliatelle with a Carbonara, and your

Mezzaluna Pasta Stuffed with Seasoned Ricotta finished in a Brown Butter, Lemon and Sage Sauce

Served with a leafy green Salad