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 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

Linguini with white wine clam sauce and parsley

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

Served with a salad of shaved fennel, pinenuts, pecorino and lemon vinaigrette