$185 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.

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