Handmade Pasta Fundamentals

About this class

Fiorella Pasta Fundamentals class teaches students to make fresh egg pasta dough from scratch using the restaurant's own recipe, covering the proportions of flour to egg, how to develop gluten properly through kneading, and how to rest the dough so it rolls cleanly. Students then roll and cut the dough into fettuccine and tagliolini by hand before cooking their pasta with a simple sauce prepared by the instructor and eating together at the bar. The class gives a clear window into the techniques that separate handmade pasta from the dried boxed variety.