Fresh Pasta from Scratch

About this class

One of the most satisfying cooking skills you can learn, and one that most people assume requires hours of effort. In this 2.5-hour class, you'll make fresh pasta dough from scratch (just flour, eggs, and a little salt), rest it properly, and roll it out by hand. From there you'll shape tagliatelle and pappardelle with a knife and finish by filling agnolotti with house-made ricotta, spinach, and nutmeg. You'll also make a simple pan sauce to serve alongside. Everything you eat is what you made. No pasta machine needed: this class teaches the hands-on method. All ingredients, aprons, and recipe cards included.