Central Market Cooking School · Austin, TX
Date & time
Tomorrow, Jun 24
10:00 AM
Duration
3 hrs
Difficulty
Beginner
Make egg pasta dough by hand, roll it thin, and shape it into fettuccine, pappardelle, and ravioli using traditional techniques. The chef covers flour-to-egg ratios, how to read the dough texture, and how to adjust for Austin humidity. You leave with enough fresh pasta to cook a full dinner at home.