Ravioli, Mezzaluna, Tortellini, Tortelloni, Agnolotti, Pansotti – we’ll make them and more. Learn to make fresh egg pasta. Roll, shape and fill it into many types of Italy’s filled pasta shapes. During class we will use a ricotta and spinach filling. Chef Kathy will discuss the history of the various shapes while making them and, in addition, give you printed recipes for five additional fillings and sauces that you can use when making this egg pasta dough again and again.
PLEASE NOTE: Cooking class times listed above are in U.S. Central Daylight Savings Times. Please adjust time for your time zone.
INCLUDED WITH THIS CLASS:
Live 2-hour online class via Zoom with full demonstration
Learn authentic fresh pasta making and various shapes from around Italy. During class, Kathy will roll out pasta with a pasta machine and demonstrate how to fill the pasta with a ricotta and spinach filling.
In addition to the online class, you will receive an additional 5 filling and sauce recipes to use with the fresh pasta dough recipe.
Recipes sent via email in PDF format.
Chef’s tips for mastering pasta making
As with all our classes, you can choose to cook along with as little or as much as of the class as you’d like.
Small-group class size – maximum group size is 12 screens per lesson
HOW TO BOOK:
Click on the “Book Now” button below.
Make sure to let us know you’d like to book the “FILLED PASTA CLASS” in the message section.
We’ll send you an electronic invoice and you can make payment via credit or debit card. Class price is $30 per screen with a maximum of 2 people per screen.
After we’ve received your payment, we’ll send you a confirmation email along with a short shopping and equipment list for those that want to cook along.
The day before your class, we’ll send you the recipes and the Zoom link to join our live online class.