Learn to make fresh pasta from scratch by hand, it is easier than you think, we’ll show you how. Come make dinner in community while learning this new skill. Together we will make pasta dough, roll it out and make an assortment of pastas to cook up and eat together.
When: Wednesday April 25, 2018 6:30-9:30pm
Where: South Berkeley
Taught by: Chef Seth Peterson
Price: $40-80 sliding scale plus $15 supply fee to be paid in cash on the day of class
14 in stock
Learn to make pasta at home just like Italians have done for ages. The delicate flavors and textures of fresh pasta, made by hand, has no comparison. While not hard to master, making fresh pasta requires dough handling techniques that are not easily learned by reading a book, this is a craft best passed person-to-person. This class will take you all the way through from beginning to end—from flour and water to eating a tasty dish of pasta with sauce. You will learn proper ratios of egg to flour; kneading and resting the dough, running it through the mechanical pasta press, rolling and cutting by hand, storing and cooking times, and finally, how to cook pasta properly.
Learn the foundations to good cooking in a way that is straightforward and hands on
Making dinner while learning to cook food in community, this class is a lesson, a get together, and a feast. One that immerses us in the fundamental skills and techniques that form the foundation of good cooking, all while we cook a local, seasonal dinner.
Practice the cooking skills of a restaurant chef
We will chop, sauté, and taste our way through the how to of building nutrition and flavor with traditional Italian cooking methods that have been handed down through the ages. Cooking is a vast world to explore, a language to learn, and a skill that lets you eat delicious, nutritious food more economically. Simultaneously, it rewards you with the flexibility to take the flavors of the season and turn them into the food you want to eat.
SAMPLE PASTA MENU
Pici Cacio e Pepe
Spaghetti Carbonara or Tagliatelli al sugo
Spring Forage Ravioli with Browned Butter, Sage & Walnuts