Not so long ago, making homemade pasta seemed to be a daunting task… All that mixing and kneading. And why do it? There was fresh pasta for sale at every grocery store. People soon realized that the store-bought stuff was nothing like what they tasted in their travels to Italy. Thankfully, today we have great tools like food processors and stand mixers with all sorts of fancy attachments and fantastic “OO” flour that allow you to make handmade pasta that tastes just like Italy here at home. And in less than an hour! That’s what you’ll learn in this weekend hands-on cooking course, We’ll crank out pasta by hand and machine, and I’ll show you how to make hollow extruded pasta, like Bucatini alla Amatriciana, flat noodles like Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche, and filled and shaped pasta including my delicious Agnolotti with Fontal, Fontina, Butter and Sage. We’ll complete our pasta menus with some delicious antipasti, salads, and some very sweet endings.
Our hands-on "Handmade Italian Pasta" weekend workshop begins on Saturday and Sunday morning and each class is followed by a sit-down lunch in my dining room featuring the recipes we’ve prepared together and of course some fabulous wine pairings.
In addition to the menus below, I always sneak in a few extra recipes throughout the weekend. Of course, the menus are subject to seasonality and availability of ingredients, so you might see a couple of changes to recipes along the way.
HANDMADE ITALIAN PASTA WEEKEND MENUS
CLASS 1 - SATURDAY
Crostini with Fennel Sausage and Fontina
Bucatini alla Amatriciana
Fettuccine with Asparagus Ribbons and Lemon Crème Fraiche
Arugula and Orange Salad
Panna Cotta with Warm Bitter Chocolate Sauce
CLASS 2 - SUNDAY
Crostini with Sheep’s Milk Ricotta, Asparagus and Mint
Rigatoni with Chicken, Tomatoes and Cream
Agnolotti with Fontal, Fontina, Butter and Sage
Fennel, Prosciutto and Parsley Salad with Shaved Parmesan
Hazelnut Cake with Soft Cream
Each hands-on cooking class will include recipes designed to highlight the typical dishes of a particular region, theme and/or cooking technique. After reviewing the recipes together, students will divide into teams to work on recipes together.
When we are finished cooking each day, we'll sit down in my spacious dining room and enjoy hand-selected wine pairings with each of the dishes we've prepared.
You can find some of her local favorites here.
This weekend course costs $875.00 per person. The cost includes hands-on cooking instruction, copies of all recipes, an apron, and a multi-course lunch each class day complete with wine pairings. Full payment for the course must be included with your completed reservation form. Due to limited availability we cannot provide any refunds for cancellations.
*Note: Course fee does not include accommodations or transportation to the cooking school location.
Classes begin at 10am and finish at approximately 3pm. Classes are limited to 10 students so everyone gets lots of personal attention and a real hands-on experience. We recommend wearing closed-toe, rubber-soled shoes and comfortable clothes for the cooking classes.
Questions? Contact us.