Taste of Italy – Pasta Night – Hand Formed Filled Pastas 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 super fun hands-on class, Chef Jennifer Berry will take you step-by-step through floured hands to finished-plate as you make your own hand formed stuffed pastas. In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with creamy squash served in a delicate brown butter and sage sauce. Then we will head to Emilia with a rich meat-filled Tortellini that are simmered in parmesan broth. 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. Your Menu for the evening includes: Spring Vegetable Bagna Cauda (Vegetables warmed in Anchovy Olive Oil) Agnolotti con Burro e Salvia (Butternut squash in Brown Butter Sage Sauce) Tortellini in Brodo (Meat filled, simmered in Parmesan Broth) Served with wine, Salute! About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.