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.

• Whole Wheat Pasta Dough: Cappelletti (Stuffed Pasta) with Pink Peppercorn and Goat Cheese Filling, Roasted Zucchini, Arugula, Oven-Dried Tomatoes and Lemon
• Ricotta Pasta Dough: Hand Shaped Chiusoni with Mushroom Ragu 
• Semolina Dough: Hand Shaped Busiate al Pesto Trapanese (Tomatoes, Basil and Almonds)
• Parsley Dough: Fettuccine with Clams, White Wine and Toasted Breadcrumbs 
• Classic Egg Dough: Rotolo (Rolled Lasagna) with Ricotta, Spinach, Prosciutto and Tomato Sauce 

Skills Covered in Class Include:

• Mixing and kneading pasta dough by hand 
• Cooking pasta properly 
• Understanding different types of flour 
• Making tinted pasta dough 
• Using a pasta roller 
• Shaping traditional pastas by hand 
• Making filled pasta 
• How to store homemade pasta 
• Balancing flavors
• Roasting vegetables
• Working with mushrooms
• Preparing pesto and tomato sauce
• Selecting shellfish
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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 4 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.

Location: Lincoln Square