This sweeping class will feature one dough recipe turned on its ear. We will start with the basics of making this simple classic, by hand and using both manual and electric machine, and transform it into a selection of easy versatile dishes.
Various pasta shapes (even extruded types) will emerge and wait for our saucing creativity.
A laminated pappardelle with fresh parsley.
And a seasonal ravioli (our own fresh filling) will also come forth underneath our well-floured hands.
We will use seasonal ingredients to bring together a fast fresh tomato sauce.
Then dive into a light creamy alfredo with a twist.
Dress the ravioli with a roasted garlic mushroom herb sauce
And depending on the farmers market the day before, a vegetable ragu
Come hungry, as we'll sit down after the final frenzy and taste all of our bounty!
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