Fresh pasta has brought generations of Italians together around the kitchen table. This class celebrates the tradition of la sfoglia — the traditional Italian art of rolling out fresh egg pasta dough —  while embracing the resourcefulness of Italian home cooking, where every piece of dough has a purpose. You'll discover how a single batch of fresh egg pasta dough can become two classic dishes. 

You'll begin by mixing, kneading, and rolling fresh pasta dough made with locally milled flour, blending authentic Italian techniques with exceptional Pacific Northwest ingredients. You'll prepare fresh tagliatelle to serve with a traditional slow-simmered meat ragù, then transform the remaining dough into rustic maltagliati for the classic dish pasta e fagioli. Along the way, we'll explore the traditions behind these timeless recipes before gathering around the table to enjoy the meal together. You'll leave with recipes, a small batch of fresh pasta, and the confidence to continue making pasta from scratch in your own kitchen.

• Tagliatelle al Ragù: Fresh handmade egg pasta served with traditional slow-simmered Bolognese sauce.
• Pasta e Fagioli con Maltagliati: Classic Italian bean soup finished with rustic pieces of fresh pasta.

Details

• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses dairy milk, eggs, and wheat.
• Do not bring water bottles. Water will be provided.

Materials

Class Policies

• You must wear closed-toe shoes and tie back long hair.
• Ages 14 and up are welcome.