The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Italian Kitchen – Pasta 101 There is no one better to teach you the art of pasta making than an Italian who was born and raised in Naples, Italy! In this hands-on class, Iole Aguero Limonciello will show you how quick and easy it is to make fresh pasta dough and you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!In this hands-on class, you will make: Fresh Handmade Pasta Dough Fresh Pasta Machine Cut Spaghetti with a Fresh Lemon and Chive Sauce Herbed Ricotta Ravioli with a Garlic Herb Brown Butter Sauce Served with a Butter Lettuce Salad
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The American Italian Kitchen – Pasta Bolognese 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 pappardelle noodles and he shares some restaurant tricks to shorten the time to create a rich and meaty lamb bolognese. We will make and enjoy Caesar Salad with balsamic caesar dressing, croutons and parmesan Fresh Pasta dough Hand Cut Pappardelle pasta with lamb bolognese sauce, arugula and parmesan Machine Cut Fettuccine with Cacio e pepe with olive oil, black pepper and pecorino About Chef James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
The American Italian Kitchen – Pasta Bolognese 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 pappardelle noodles and he shares some restaurant tricks to shorten the time to create a rich and meaty lamb bolognese. We will make and enjoy Caesar Salad with Balsamic Caesar Dressing Fresh Pasta Dough Hand cut Pappardelle Pasta with Lamb Bolognese sauce, Arugula and Parmesan Machine Cut Fettuccine with Cacio e Pepe with Olive Oil, Black Pepper and Pecorino