Intro to Pasta and Gnocchi Class - Sat. March 14 from 12 -3 pm

There’s nothing quite like fresh pasta made by hand. In this immersive, hands-on class, we’ll explore the timeless craft of pasta making using simple ingredients and classic techniques that fit just as easily into a weeknight dinner as they do a special celebration.

Together, we’ll make:

• Fettuccine and tagliatelle, using both a pasta machine and traditional hand-rolling techniques

• Ricotta gnocchi, pasta’s close (and very tender) cousin—light, pillowy, and wonderfully forgiving

Along the way, you’ll learn:

• How fresh pasta dough should look and feel

• The differences between machine-rolled and hand-rolled pasta

• How ricotta gnocchi differs from potato gnocchi

• Practical tips for making fresh pasta at home with confidence

At the end of class, we’ll sit down together and enjoy the fruits of our work:

• Cacio e Pepe with freshly made pasta

• Ricotta gnocchi with sage and brown butter

Each student will take home:

• Freshly made pasta and gnocchi to cook at home

• Printed recipes and professional tips

• All ingredients, tools, and aprons provided