This pasta class features the finest dried artisan noodles and the most luscious homemade Italian sauces.
Fri. May 18, 2018 (5:30-9:00pm)
In this 3 1/2 hour, semi hands-on class, I’ll share with you three of the best dried pastas available, including an ancient whole wheat pasta from Sicily, a special durum wheat semolina pasta from Gragnano and one organic gluten free pasta from South America. We will also make three delicious Italian sauces that complement the unique shapes of our pasta. Two of the sauces taste like you’ve been slaving over the stove for hours, but both of them actually come together quickly. The third sauce is a rich, meaty one (my favorite) that takes time and a little extra love. If you happen to be on a gluten-free diet, we can accommodate your needs in this class, as at least one of the appetizers, the garden fresh salad and one of the desserts do not involve flour.
Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.
SPECIALTY MENU INCLUDES:
Whole Grain Pasta from Sicily with Amatriciana Sauce (Spicy Red Sauce)
Durum Semolina Pasta from Gragnano with Jillyanna’s Sunday Gravy (Rich and Meaty)
Organic Quinoa Pasta from South America with Lemon Butter Sauce (Gluten Free)
Imported Prosciutto with Macerated Melon, Blackberries and Mint
Fire Roasted Sweet Peppers, Burrata, Sicilian Extra Virgin Olive Oil, Garlic Scented Crostini
Spring Salad with Pickled Carrots and Parsnips, Pea Shoots, Mache, Watercress, Lemon Garlic Vinaigrette
Strawberry Elderflower Sorbet
Bitersweet Chocolate Cookies