CLASS: Pasta Fresca
Chef: Cooking School Staff
Pasta fresca (fresh pasta) is both gratifying to make and satisfying to eat. You'll find kneading and rolling dough is a pleasure for the novice and accomplished cook. The Cooking School Staff teaches three types of pasta—Fettuccine, Ravioli and Spaghetti—that are sure to impress friends and inspire future meals. This is a hands-on class.
Menu: Fettuccine with Prosciutto and Spring Peas; Spinach Ravioli Stuffed with Herb Cheese; Spaghetti with Pesto