I’m taking it to the streets… that’s right. Time for the Zealot to put up or shut up. In the coming weeks and months you will see real live food-related activity coming from this direction. Perhaps some surprises too. But for now, I’ve got a hot one that’s gonna sell out fast….
In this hands-on course at the lovely Cookhouse Kitchen you will first learn how to make a silky 7-yolk pasta dough, the gold-standard for fresh pasta. While the dough sets we’ll cook simple, yet flavorful sauce pairings to match our pastas. Then, we’ll craft a few shapes including flat and stuffed varieties.
The menu will be driven by what’s available at the farmers market. Here is an example of a recent menu (4/15/11):
- Hand-cut papardelle with fatted calf toulouse sausage and saffron sugo
- Spring pea and pecorino agnolotti
- Fresh ricotta triangoli with tomatoes, fatted-calf pancetta and asparagus
Following the class, we’ll enjoy a family-style meal of our creations.
This course is designed for beginner to expert home chefs and focuses on the world of fresh pasta. You’ll be surprised at how simple it is to craft unique fresh pastas that exceed the quality in most restaurants. You’ll learn about what flavors and textures enhance the shapes and styles of pasta.
We’ll work in small groups so everyone can get their hands dirty and really learn the ‘touch’ associated with every aspect of the process.