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.
Sunday, March 31, 2013 from 10:00 AM to 3:00 PM