Pasta-making Classes
Introduction—Egg Dough:
Learning the method of making artisan pasta all’ uovo (egg pasta) with a focus on perfecting the dough and learning basic flat/unfilled shapes.
Intermediate—Egg Dough:
Review of dough-making method and learning challenging unfilled pasta shapes.
Advanced I—Egg Dough:
Review of dough-making method and learning basic filled-pasta shapes.
Advanced II—Egg Dough:
Review of dough-making method and learning technically challenging filled-pasta shapes.
Eggless Dough—“00” Flour:
Learning the method for eggless pasta dough using solely the authentic Italian “Double-Zero” (aka: “00”, “tipo”, “doppio zero”) flour and water and making several shapes.
Eggless Dough—Semolina Flour:
Learning the method for eggless pasta dough made with only water and the classic flour often utilized for dried pasta and making several shapes.
CLASS INFORMATION:
Classes are designed for private, hands-on instruction for one student (or possibly two provided they know each other).
Classes are scheduled at mutually agreed-upon dates and times.
Classes generally run 2.5-3 hours in length.
E-Mail for class fees and other inquiries.