$195 per person
Luke Piccolo is back, and he’ll be teaching you how to master pasta!
We will dive deep into the different styles of pasta, doughs, fillings, sauces and shapes that differ regionally in Italy.
MENU
Background of pasta (semolina dough vs fresh pasta)
Other dough (Grissini)
Filled pasta – two fillings
Long pasta – two sauces
Extruded pasta – pasta semola with an oil based sauce
Fried sweet ravioli
CLASS INCLUDES Tuition, recipes and meal with regional wine, beer or soft drink.