PASTA MAKING WORKSHOP

Bow Tie I Tortellini I Pappardelle
Learn to make fresh pasta from scratch, form the dough into bow tie,
tortellini and pappardelle, accompany your pasta with homemade sauces!

 Saturday, November 11^th
10 AM – 3 PM

Techniques & Skills:
Making Fresh Pasta Dough I Creating Italian Pasta Sauces
Use a Hand Crank Pasta Machine

Recipes include:

ITALIAN SEMOLINA FRESH PASTA DOUGH
– a handmade fresh Italian pasta dough
made with semolina flour

PAPPARDELLE PASTA
– hand cranked pappardelle pasta served with a
slow cooked pork ragú sauce, pappardelle are long,
flat and wide ribbons of pasta originating from Tuscany,
a region known for rich, meaty sauces, the large surface area
and rough texture of the pasta make pappardelle
the perfect accompaniment to hearty ragú sauces

TUSCAN PORK RAGÚ
– slow cooked crushed San Marzano tomatoes
with oregano, basil, Italian red wine, sweet onions,
garlic, carrots, sweet Italian sausage and red chili flakes

TORTELLINI PASTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12^th century from the Emilia region, traditionally stuffed
with ground chicken, shredded parmesan cheese
and served in homemade chicken broth

CHICKEN & LEEK FILLING
– ground white chicken, sliced leeks,
minced garlic, fresh thyme,
parmesan and mascarpone cheeses

TORTELLINI CHICKEN SOUP
– hand shaped tortellini pasta with chicken and leek filling,
served in a light chicken broth with hint of lemon

BOW TIE PASTA ‘Farfalle’
– farfalle pasta dates back to the 1500s, originating in
Northern Italy, farfalle which means ‘butterfly’
in Italian are hand cut rectangular shapes
of pasta that are pinched in the middle,
typically served with a creamy cheese sauce

PARMESAN SAUCE with PESTO
– creamy parmesan cheese sauce
with basil pesto

$135 per person

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