Taste of Italy – Eggless Semolina Dough – Hand Formed Pastas Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of making eggless semolina dough and hand forming it in various pasta shapes. In this class we will head to Puglia with Cavatelli served with broccoli rabe and sausage, and the always popular Farfalle (bow-ties or “butterflies in Italy) with a creamy braised bacon and peas. Your Menu for the evening includes: Roasted Delicata Squash, Dried Cherries, Pine Nuts & Ricotta Salad Cavatelli con Salsiccia e Broccoletti (Broccoli Rabe & Sausage) Farfalle con Prosciutto Cotto, Panna e Piselli (Ham, Peas & Cream) 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.