Egg Pasta 101

December 11th 2022. January 15th, 2023. All classes start at 11 am PST

SOLD OUT

Egg pasta, used for pappardelle, lasagna and stuffed shapes like ravioli, tortellini and caramelle (among many, many other shapes!)is easy to make and a great addition to your pasta-making repertoire.

For this class we will hand mix a basic egg and soft flour pasta dough, knead it, roll out thin sheets using a pasta machine and talk about the many possible additions and variations for this versatile dough. In addition we will cook a simple ricotta and chard filling and use it to make ravioli and tortellini. With our remaining dough we will cut sheets of pasta for pappardelle and discuss drying techniques for making pasta ahead of time.

A pasta machine is required for stretching the dough into sheets for this class.

The Details

• Dates: December 11th and 18th, 2021. January 8th, 2022. All classes start at 10am PST.

• Duration: Class time is approximately 2.5 hours.

• Fee: €80 - your bank or PayPal will automatically convert your country’s currency to Euros for you based on current conversion.

• Class Size: Our small group, hands-on classes, are limited to … participants.

Classes will take place on ZOOM and you will receive a meeting invitation the day before the class.

An ingredient + equipment list will be emailed to you 4 days before the class and printable recipes will be emailed at the class conclusion.

For more information or to reserve a spot please contact us at ciaoeat@gmail.com