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, in a  Brown Butter Sage Sauce,then we’ll cut fresh tagliatelle  for “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 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 – Fresh 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

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 super fun hands-on class, Chef Aaron Tekulve will take you step-by-step through floured hands to finished-plate as you make your own tagliatelle noodles and agnolotti – filled pasta that’s a specialty of the Piedmont region of Italy.  Once you have mastered the basics of making fresh pasta dough, and filling and shaping you will have the know-how to create endless variations at home.

Tagliatelle with Fresh English Peas, Chilies and Parmesan

Agnolotti Pasta filled with Chèvre and Herbs served in a Brown Butter and Lemon Sauce

Served with a fresh Leafy Green Lettuce Salad