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: Pumpkin-Filled Agnolotti with Brown Butter and Sage 
• Ricotta Pasta Dough: Hand Shaped Cavatelli with Sunday Meat Sauce
• Semolina Dough: Hand Shaped Orecchiette with Sautéed Shrimp, Greens and Chili Flakes 
• Roasted Beet Dough: Fettuccine with Blue Cheese Cream Sauce 
• Classic Egg Dough: Lasagna with Roasted Garlic Tomato Sauce and Walnut Pesto  
  
  

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 
• Preparing brown butter, meat, cream and tomato sauces 
• Making pesto
• Balancing flavors

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