The Taste of Italy – Egg Dough – Rolled 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 and the roll your creation into two different pasta shapes. We will make Fettuccini with a Shrimp Scampi and Basil Sauce then learn the skill of laminating fresh herbs into your pasta, for a pretty and fresh Pasta dinner. Fresh Machine Cut Fettuccine Shrimp Scampi and Basil Sauce Hand Cut Herb Laminated Pappardelle ( take home with a recipe for the perfect sauce) Italian Style Pavlovas with Summer Berries and Whipped 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.