Sunday, October 3, 2021, 1 – 3 p.m.
Making fresh pasta is easy and well worth your time and effort. In this hands-on cooking class, you will learn how to make two kinds of fresh, homemade pasta: a basic egg pasta dough suitable for rolling into sheets for lasagna or cutting into fettuccine and a semolina dough for hand-formed pasta such as orecchiette. You will make your own pasta dough to take home.
Emily Paster, cookbook author and blogger
ITW Kitchen, Learning Center