Institute of Culinary Education · New York, NY
Date & time
Sun, Aug 23
1:00 PM
Duration
2.5 hrs
All Levels
Price
Contact for pricing
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.