Registration cut-off closes at 11am Friday, December 2nd.
Learn the basics of making semolina pasta, typical of Southern Italy, with this hands-on workshop. No prior pasta making experience is required for this class. There are no prerequisites for each class. You may take any of these classes as a stand-alone class or take all three as each class will focus on unique traditional hand formed pasta shapes along with delicious sauces that beautifully and deliciously pair with your pasta.
During class, you’ll learn about the ingredients and tools you need to make semolina pasta and how to mix and knead the dough by hand. This class requires no eggs, pasta machines nor any special tools. Just bring your clean hands, and everything else will be provided!
Following an instructor live dough making demonstration, you will use instructor prepared dough to learn how to hand form a variety of traditional southern pasta shapes. You will also have a live chef demonstration of how to prepare different regional sauces that are traditionally paired with these unique pasta shapes. The class will conclude with a discussion of how to store and properly cook your fresh pasta, and of course we will as a group enjoy the fruits of our labor paired with a glass of wine!
Your Instructors:
Chef Frank Granito
Chef Laurie Boucher
