There is nothing as soothing to the soul as good fresh homemade pasta. From that toothy semolina papardelle with a wild mushroom ragu to that glorious layered lasagna bolognese that an Italian grandmother made for you, everyone seems to have memories of some sort of pasta.
In this class, Chef Maggie Cattell, will lead you through a culinary excursion of Italy by teaching some of her favorite fresh and dried pastas. Get ready to roll up your sleeves as well as roll out some dough. We will learn about which ingredients are best to use for each specific dough and then practice rolling, shaping, and stuffing a variety of different pastas. Then finally we will cook them to perfection.
*Noodle: Parpadelle (machine rolled)
*Dried Pasta: Orecchiette (Hand shaped)
*Filled Pasta: Torteloni, Ravioli, Agnolotti
Academy. She has worked in Paris with renowned Chef Christian Constant at restaurant Le Violon d'Ingres (one Michelin Star) as well as with Chef Douglas Keane at his Cyrus Restaurant (two Michelin Stars) in Healdsburg, California, where she worked in both pastry and savory. Maggie teaches private and public cooking classes, consults in sustainable food practices, and works to excite and educate the community about healthy food and cooking.
ALL CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS
April 13, 2013 (Saturday) Noon - 4:00 p.m. $89 SOLD OUT!
July 28, 2013 (Sunday) Noon - 4:00 p.m. $89 << Click date to register (gift certificate holders register by emailing email@example.com)
Materials to bring to class: knife, apron. If you cannot bring these, we will provide them. For more information about how to prepare for class, CLICK HERE.
Please read our cancellation policy in case you are not able to attend your scheduled class.
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If the workshop dates don’t work for you, if the class is full, or if you’d like to request that another class be added, please email us and we’ll do our best to accommodate you!
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