FALL PASTA MAKING WORKSHOP

AUTUMN PASTA MAKING
Tortellini I Garganelli I Sacchettoni
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn to make fresh pasta from scratch, hand form the dough into
tortellini, garganelli and sacchettoni pasta shapes, then
accompany your pasta with homemade sauces!

Saturday, November 14th
10 AM – 3 PM

Techniques & Skills:
Making Fresh Pasta Dough
Creating a Trio of Italian Pasta Sauces
Use a Hand Crank Pasta Machine
Hand Forming Three Pasta Shapes – garganelli, tortellini and sacchettoni

Recipes include:

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

FALL TORTELLINI with BUTTERNUT SAUCE
– hand formed tortellini pasta stuffed with ricotta cheese,
served with a creamy butternut squash sauce,
garnished with crispy fresh sage harvested
from Le Chat Gourmet’s cooks garden

TORTELLINI PASTA with RICOTTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12th century from the Emilia region of Italy,
we’ll fill ours with two Italian cheeses,
ricotta and parmesan

FALL BUTTERNUT SQUASH PASTA SAUCE
– we’ll begin with oven roasting butternut squash
bringing out flavor and the caramelized natural sugars
in the squash, then puree into a creamy sauce
to accompany our tortellini pasta

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 a trio of fresh herbs from Le Chat’s Garden,
Genoa basil, oregano and Italian parsley

FONTINA & PEAR SACCHETTONI with TRUFFLE
– this pasta combination is an explosion of flavor combinations,
from the slightly sweet, caramelized pears, light saltiness of the
cheese to the earthy truffles, hand formed sacchettoni pasta
stuffed with ricotta honey glazed pear filling,
served with an Italian truffle fontina cheese sauce,
garnished with chopped walnuts

SACCHETTONI ‘sakket-toe-nee’ PASTA
– is a type of stuffed pasta also known as ‘Beggar’s Purse’,
it consists of small circles or squares of pasta filled like ravioli
then fastened at the top with a twist creating a small bag

RICOTTA PEAR FILLING
– a filling of ricotta and parmesan cheese
with honey glazed pears

HONEY GLAZED PEARS
– fall pears sauteed with Michigan honey
until golden and caramelized

FONTINA CREAM SAUCE with TRUFFLES
– a cream fontina cheese sauce
with black truffles

$145 per person

“Life is a combination of magic and pasta” ~ Fellini