🍝Pasta & Italian
Fresh Pasta from Scratch
Mattarello Cooking Lab · San Diego, CA
Date & time
Wed, Aug 5
11:00 AM
Duration
2.5 hrs
Beginner
About this class
You start with flour and eggs and leave two hours later having made multiple pasta shapes by hand, from fettuccine to ravioli, using organic local ingredients. The instructor covers both egg-based and water-based doughs and explains why each suits different shapes. After cooking, you sit down and eat the full spread you made.