FALL PASTA MAKING WORKSHOP

Saturday, November 5th
10 AM – 3 PM

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https://www.lechatgourmet.com/product/fall-pasta-making-workshop/
FALL PASTA MAKING WORKSHOP
3761

$135.00

AUTUMN PASTA MAKING
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn the secrets of creating fresh semolina pasta, naturally colored
striped pasta & shaping pasta – paired with delicious quick pasta sauces.

Saturday, November 5th
10 AM – 3 PM

Techniques & Skills:
Making Fresh Pasta Dough I Using a Hand Crank Pasta Roller
Hand Shaping Garganelli, Cannelloni & Ravioli Pasta
Making Striped Pasta Dough with Natural Coloring
Creating Italian Pasta Sauces

Recipes include:

HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour

PUMPKIN RAVIOLI with STRIPED PASTA
– fresh striped pasta hand-cut into ravioli shapes,
filled with organic pumpkin puree, served with
brown butter sauce and crispy fresh sage leaves

STRIPED PASTA DOUGH
– we’ll create our striped pasta by combining semolina
pasta dough and a naturally colored orange pasta dough,
then hand forming and rolling into a striped pasta

AUTUMN PUMPKIN FILLING
– a creamy organic pumpkin puree filling
with parmesan cheese

BROWN BUTTER SAUCE with CRISPY SAGE
– butter cooked until lightly browned creating
a slight nutty taste, finished with fresh sage leaves
from Le Chat’s herb garden

CANNELLONI FLORENTINE
– fresh pasta hand formed into cannelloni tubes,
stuffed with a Florentine pasta filling, topped with toasted tomato
 and Italian béchamel sauces, then baked al forno

ITALIAN BECHAMEL SAUCE
– the classic béchamel white sauce
with asiago cheese

ROASTED TOMATO PASTA SAUCE
– the depth of this sauces come from the oven roasted
tomatoes and garlic that are cooked with tomato paste,
tomato passata, Italian seasonings and red pepper flakes

FLORENTINE PASTA FILLING
– a classic Italian filling made with organic
baby spinach, ricotta and parmesan cheeses

ITALIAN GARGANELLI PASTA
– hand-rolled hollow garganelli semolina pasta
made using a wooden dowel and ribbed pasta board,
the ribs help the sauce cling to the pasta
served tossed with a fresh herb and tomato sauce

TOMATO & ITALIAN HERB PASTA SAUCE
– fresh cherry tomatoes cooked in extra virgin olive oil,
finished with fresh basil, oregano and parsley

$135 per person

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Saturday, November 5th
10 AM – 3 PM

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