Fresh Pasta

Description

Over the span of three nights you will learn the basics of making fresh pasta by hand.  The first night we will make dough, rolling by hand and in a machine then cut some basic shapes.  On night two, we will use our basic dough to make two stuffed pastas: raviolis and tortellini.  Finally on night three we will explore dumpling pastas like ricotta cavatelli and potato gnocchi.  Along the way we will taste and also have homemade pastas to bring home so please bring a container. 

  • Date: March 4 – 11, Mon./Thur.,
  • Time: 6:00-8:00 pm (6 hrs)
  • Location: Room 507 at KHS
  • Instructor: Michael Briggs

THIS CLASS HAS BEEN CANCELED.

SKU: 2e783716c0da Categories: ,

Description

Over the span of three nights you will learn the basics of making fresh pasta by hand.  The first night we will make dough, rolling by hand and in a machine then cut some basic shapes.  On night two, we will use our basic dough to make two stuffed pastas: raviolis and tortellini.  Finally on night three we will explore dumpling pastas like ricotta cavatelli and potato gnocchi.  Along the way we will taste and also have homemade pastas to bring home so please bring a container. 

  • Date: March 4 – 11, Mon./Thur.,
  • Time: 6:00-8:00 pm (6 hrs)
  • Location: Room 507 at KHS
  • Instructor: Michael Briggs

THIS CLASS HAS BEEN CANCELED.