Taste of Italy – Egg Dough, Rolled 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 mixing dough by hand which you will turn into two different pasta shapes. A Neapolitan classic, Linguine and Clams and then the technique for laminating fresh herbs between sheets of pasta, hand cutting into ribbons and serving with a freshly made ricotta and brown butter herb sauce.Your Menu for the evening includes: Salad- Radicchio, Braeburn Apple & Blue Cheese Salad Machine Cut Linguine and Clams Hand Cut Herb Laminated – Pappardelle with Fresh Ricotta and Brown Butter Herb Sauce 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.