This class is for novice cooks who want to add a rather impressive {but fairly simple} technique to their cooking repetoire.
Making fresh pasta is an easy and pretty affordable way to impress friends and family at your next dinner party. And guess what? You definitely don't need a pasta machine to do it.
In this class, you can expect some demos mixed in with lots of hands-on pasta work and, definitely taking some time to sit and enoy the finished product. We'll make a hand rolled pappardelle and a tortellini. {Tortellini stuffing to be determined based on what's seasonal and fresh and looking good at the greenmarket.} We'll whip up a couple of quick and simple sauces to douse the pasta in too.
Not only will you walk away with the know-how and confidence to attempt fresh pasta at home, even if you don't have a pasta machine, you'll also leave with a few recipes to get you started.
Carrie King is a trained chef who has traded restaurant kitchens for teaching kitchens. A graduate of the French Culinary Institute in lower Manattan, Carrie cooked in France, Ireland and New York, and has taught cooking classes and demos at The Stone Barns Center for Food and Agriculture, The Brooklyn Brainery, the Greenmarket, and in Dublin. When not teaching about food, Carrie writes it. A regular contributor to Honest Cooking, she is a food and drink columnist for Brooklyn Exposed and the author of the blog, A Cook Grows in Brooklyn, where she writes about eating locally and seasonally.
But, perhaps her most important credential is that she cooks, and eats, a whole lotta pasta.
Cathy Erway
