About
Join us for a hands-on pasta workshop where we’ll craft three iconic Italian pasta dishes. You’ll learn how to hand-roll, fill, and cook traditional pastas using local ingredients, unlocking flavors that embody the essence of Italy's culinary heritage. We'll focus on making an egg pasta dough, and then rolling it out into three different shapes.
Whether you're a pasta enthusiast or a beginner in the kitchen, you'll refine your skills and explore the art of Italian pasta making. By the end of the class, you'll have the know-how to recreate these dishes in your own kitchen.
Enjoy your pasta with chef’s wine selection.
Details
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On the menu
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Garganelli l’Amatriciana: Learn to craft Garganelli, delicate hand-rolled tubes that absorb sauce like no other. You’ll pair your freshly made noodles with a classic Amatriciana sauce, featuring rich guanciale, tomatoes, the mild heat of Fresno peppers, aromatic oregano, and a generous shower of Pecorino Romano.
- Agnolotti di Zucca: Next, we’ll dive into agnolotti, a stuffed pasta beloved in northern Italy. You’ll prepare these delicate parcels filled with a smooth mixture of creamy ricotta and roasted butternut squash. The agnolotti will be served in a brown butter sauce, accented by fresh sage and toasted hazelnuts.
- Tagliatelle Funghi: Finally, you’ll master the art of making tagliatelle, the wide ribbons of pasta that are a staple of Emilia-Romagna cuisine. Pair your fresh egg noodles with a fragrant fall mushroom ragu, bringing out the earthy richness of wild chanterelle, hedgehog, and matsutake mushrooms, finished with a dusting of Parmigiano.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (cream, butter), eggs, wheat.
Details
A $25 materials fee, included in the cost of the class, covers all the ingredients you'll need.
