The Italian Kitchen – Pasta

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

The Italian Kitchen – Pasta

In this fun, hands-on class you’ll learn the secrets to homemade Italian pasta, made simple.

Food Blogger Cindy Swain will take you on a culinary journey to make two types of authentic Italian pasta dishes.

We’ll start by making an iconic stuffed pasta a herbed ricotta ravioli served in a  brown butter, lemon, caper sauce.

Next we’ll learn the secrets to “pasta fresca al salmone affumicato e panna”, homemade pasta in a warm smoked salmon cream sauce.

Cindy Swain lived in Italy for 9 years before recently moving to the Seattle area. She is passionate about teaching the art of Italian cooking to Seattle foodies. You can find Cindy on Italicana Kitchen,  Instagram, Facebook, and YouTube.