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 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 Herbed Goat Cheese Agnoloti, and meyer lemon brown butter sauce, mint and crisp procuitto Fettuccini in a white wine clam sauce
The Italian Kitchen – Pasta There is something magical about the transformation of flour and egg yolks into 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: Herbed Goat Cheese Agnolotti with Procuitto, Meyer Lemon Brown Butter Sauce, garnished with Mint and English Peas Fettuccini with White Wine Clam Sauce Arugula Salad with Meyer Lemon Oil, Almonds and Pecorino
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 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 mixed Green Salad
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 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 sauceServed with a salad of shaved fennel, pinenuts, pecorino and lemon vinaigrette