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May 8 @ 6:00 pm – 7:30 pm
Learn to make your own pasta with this class taught by experienced pasta-makers Tom & Sharon Belmaggio and Sue Day-Perroots! This is a series of three classes, which will occur on May 8, May 22, and June 5. Your ticket covers the instruction fee for all three classes and materials, and it is recommended to attend all three sessions. The instructors do ask that you bring some materials (listed in each class description). Please also note that all classes start at 6pm, but the length of each class may vary.
Class size is limited to 10 participants. The cost is $85 for nonmembers, $75 for members. Ticket sales will close on May 5.
In the Beginning with Homemade Egg Pasta – May 8 (6:00-7:30 pm)
In this class you will make, cook and eat your own egg pasta. Just like the Pasta Grannies, you’ll mix and roll the pasta by hand. In this introduction, we begin will 100 grams of All-Purpose Flour and a Farm Fresh brown egg. We will explore different flours from all-purpose, 00 and semolina and discuss eggs. Various references and cookbooks will be shared. Participants are asked to bring an apron, rolling pin, and a small, sharp knife. We’ll have extras if you forget or don’t have any of the items. Homework: Make pasta for your friends or family this week.
Crank It Up – May 22 (6:00 – 7:00 pm)
After learning the fundamentals of pasta making by hand, in this class participants will mix pasta using various flour options and crank using a time-tested pasta machine. Once pasta is rolled in varying thicknesses, participants can decide to cut angel hair, spaghetti, or fettuccine widths. Instructors will discuss choices of thicknesses, applications and flour. Participants will have the opportunity to taste the “bite” variations from different flour choices. Bring your aprons and take-home containers for fresh pasta and left-overs!
Getting Fancy – Ravioli or Gnocchi– June 5 (6:00 – 8:00 pm)
In the third class, participants will make fresh ricotta and allow it to drain to use in our ravioli.
Participants will mix, roll, and use various tools for making ravioli dough. Using the fresh ricotta filling recipe and a variety of ravioli molds, everyone will fill and seal the ravioli dough. Cooks will take home their prepared ravioli. Please bring cookie sheets to transport the ravioli home.
Part 2 Demonstration: Instead of the flour and egg pasta, gnocchi are made with potatoes. Participants will see how to make gnocchi by ricing potatoes and adding flour to make the rolled potato dumpling favored in Italian cooking.
**Recommend attending sessions 1 and 2 to participate in the Getting Fancy lesson. Instructors will also demonstrate how to make homemade ricotta that will be used in ravioli recipe. Bring your apron and containers to take your fresh pasta home!