Learn to roll your own pasta and make three new sauces.
- 2 hr 30 min2 hours 30 minutes
- 75 US dollars$75
- US Highway 285
Choose your date. One in a series of classes where you’ll learn to make dough for fresh egg pasta and then cut three kinds: Fettuccine, Tagliolini and Pappardelle. Learn techniques and recipes for three sauces as well as the proper way to serve pasta. We’ll use prized porcini mushrooms, imported from Italy. We’ll use artisan guanciale for the Carbonara and discuss the difference between pancetta and guanciale. See how to get different long pastas from our Atlas machines and also how to hand cut pasta. Curious about why so many different sizes and shapes? You’ll learn all about it while we work, sip Italian wine and eat! Pappardelle ai Porcini -- wide hand cut noodles with a fragrant porcini mushroom sauce Tagliolini Aglione -- thin spaghetti like pasta with a sauce of fresh cherry tomatoes, garlic and oil. Fettuccini alla Carbonara -- wider noodles we can cut by machine or by hand. Dress our pasta with authentic Carbonara, one of the most misunderstood and poorly made sauces of American-made Italian dishes. Beverage pairing: Chianti Classico, Soave
10875 US Hwy 285, Conifer, CO, USA
303 419 8290