The Italian Kitchen – Pasta 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 Light 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 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 yolk to forkfuls of tender fresh pasta in the matter of minutes. In this hands – on class, Chef Jennifer Tarantino Reyes 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. Spaghetti in a cream alfredo sauce Agnolotti with a herbed chicken filling in a reduction sauce
The Italian Kitchen – Pasta Making your own pasta is quick and easy and after this hands on class with Chef James Sherrill you’ll think nothing of mixing up a batch for a weeknight supper. Add to that some essential recipes for sauces made with fresh herbs and seasonal produce. You’ll start with just flour and eggs, creating your own rich egg yolk pasta dough that you will then cut and shape to make Agnolotti’s and a Fettuccini with 2 fabulous sauces. Menu: Butternut Squash Agnolotti in a brown butter sage sauce, finished with toasted walnuts Fettuccini with a white wine clam sauce, finished with fresh herbs and lemon Served with a Shaved Fennel Salad with pinenuts, pecorino and a lemon vinaigrette
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 sauce
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
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
The Italian Kitchen – Pasta There is something magical about the transformation of flour and egg to forkfuls of tender fresh pasta in a matter of minutes. 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 Portobello and Ricotta Ravioli served in a Brown Butter, Sage Sauce and a fresh cut Tagliatelle Pasta with a Roasted Pumpkin with a Toasted Walnut and Crispy Sage 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.
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 moving back to the Seattle. She is passionate about teaching the art of Italian cooking to Seattle foodies.