Make your own pasta from scratch with former Gourmet Magazine Food Editor, Shelley Wiseman, of Shelley’s Table fame. Semolina and Egg pasta doughs will be covered as well as homemade ricotta and several sauces. The class will culminate in a multi course sit down dinner, BYOB.
Menu:
Homemade Ricotta Cheese
Homemade Egg Pasta
Ricotta and Egg Yolk Raviolo (one large) with wilted greens and bacon dressing
Pasta alla Chitarra (square spaghetti) with Roasted Mushrooms and Beurre Blanc Sauce
Orecchiette Bolognese
Fresh Fruit with Zabaglione
Cost:
$150 per person