CLASSES
Pasta Boot Camp
Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.
- Egg Dough: Cavatelli alla Matriciana
- Egg Dough: Black and White Striped Farfalle Salad with Shrimp and Zucchini
- Semolina Dough: Hand-Formed Pastas (Orecchiette, Busiati and Pici) with Broccoli Rabe and Sausage
- Ligurian White Wine Dough: Pansotti (Ligurian Ravioli Filled with Ricotta and Bitter Greens) in Walnut Sauce
- Mixing and Kneading Pasta Dough by Hand
- Cooking Pasta Properly
- Understanding Different Types of Flour
- Making Tinted and Striped Pasta Dough
- Using a Pasta Roller
- Shaping Traditional Pastas by Hand
- Making Filled Pasta
- How to Store Homemade Pasta
- Cooking Leafy Greens
- Balancing Flavor
1-week cancellation policy. Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
Location: Lincoln Square
- Ligurian White Wine Dough: Italian Sausage and Ricotta Cheese-Filled Tortellini with Walnut Sauce
- Classic Egg Dough: Farfalle (Butterflies) with Fresh Basil Pesto and Artichokes
- Ricotta Dough: Hand Formed Cavatelli with Four Cheese-Fresh Herb Cream Sauce
- Squid Ink Dough: Squid Ink Fettuccine with Sautéed Shrimp, Nduja Sausage, Tomatoes and Chili Flakes
- Semolina Dough: Hand Rolled Pici alla Cacio e Pepe
- Mixing and kneading pasta dough by hand
- Using a pasta roller
- Cooking pasta properly
- Understanding different types of flour
- Shaping traditional pastas by hand
- Making filled pasta
- How to store homemade pasta
- Preparing fresh herb, cream and tomato sauces
- Selecting sausage and shellfish
- Cooking leafy greens
- Balancing flavors
Location: Merchandise Mart
