Sunday, March 31, 2013 from 10:00 AM to 3:00 PM
Pasta is a pantry staple and every cook should have a repertoire of go-to recipes. You’ll explore the wide variety of fresh and dried pastas, learn how to make many accompanying sauces, and understand why certain shaped pastas are paired with certain sauces. Everyone will make a batch of fresh pasta dough too. Be prepared to come away with plenty of tricks that will help your pasta dishes from good to outstanding.
Menu: Tagliatelle with Wild Mushrooms, Herbs, and Cream, Pappardelle with Brown Butter, Ricotta Salata, and Roasted Winter Squash, Ravioli with Goat cheese, Spaghetti Carbonara, and Capellini with Clams.
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690 Van Ness Avenue, San Francisco