Overview
SPRING PASTA WORKSHOP
Thursday, March 26th, 6 pm - 9 pm
There’s nothing more satisfying than turning flour and eggs into fresh pasta — and in this spring workshop, we’re taking it one step further by teaching you two completely different pasta styles that you can recreate at home again and again. This is a hands-on class where you’ll learn the feel of a great dough, how to roll and shape pasta properly, and how to cook it so it turns out silky and restaurant-worthy instead of heavy or overcooked. We’ll also make a second style of pasta that’s soft, pillowy, and fast — perfect for entertaining or weeknight cooking when you want something special without spending all day in the kitchen. |
MENU
- Ramp & Pancetta Tagliatelle with Lemon & Parmesan
- Ricotta Gnocchi with Chicken Sugo
- Charred Asparagus & Pea Salad with Herbs & Pecorino
- Polenta Ricotta Cake with Strawberry-Rhubarb Compote & Gelato
Highlights
YOU WILL LEARN
- How to mix, knead, rest, and roll fresh egg pasta dough
- How to shape tender ricotta gnocchi and cook it properly
- How to build a quick ramp sauce and a simmered chicken sugo for perfect pasta pairing
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms