The Italian Kitchen – 3 Course Pasta Dinner

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 a mixture of fresh herbs and a medley of wild mushrooms and you’ll have a go-to sauce to add to your repertoire. This sauce is not only fantastic on pasta, but also yummy over chicken or fish. You will start with just flour and eggs, creating your own pasta dough, then make the salad and sauce. Finally you will cut, boil, and toss your freshly made pasta with the creamy mushroom sauce.

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce
  • Tuscan Kale Salad with Parmesan, Toasted Bread Crumbs with a Lemon Vinaigrette
  • Served with Sfingi – Italian Fried Donut with Dark Chocolate Espresso Sauce

The Italian Kitchen – 3 Course Pasta Dinner

This classic Italian dinner menu is the perfect meal to serve any day or for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh fettuccine ribbons. You will learn to pull together a sophisticated pan reduction with ease, elegance and with little cleanup.

We’ll start by getting your hands all flourly and make your homemade pasta dough.  While the dough is resting you will enjoy;

Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread rubbed with Fresh Garlic..

Then we’ll get your hands all flourly again and roll and cut your freshly made and rested dough into fettuccine, which will be boiled and then  combined with your;

Shrimp and Cherry Tomatoes that have been sautèed in Lemon Garlic Saffron White Wine Reduction, Fresh Arugula and Parmesan Ribbons

Vanilla Panna Cotta with Berries served for dessert