Diana’s back for more of her amazing fresh pasta dishes.  Roll up your sleeves, put on an apron and let’s get elbow deep in pasta dough.  We will be making different types and shapes of fresh pasta with a variety of colors and textures.   It is suggested but not required that this class be taken with week 2 on March 15th.  Registration for each class is being taken individually.

Week 2 – March 15th

This week we take our pasta making skills up a notch and we’ll be making more advanced pasta. Stuffed pasta, hand rolled pasta and using a chitarra for a unique pasta experience.
Menu
White & Green Ravioli with Brown
Butter Sage Sauce
Three Cheese and Prosciutto Tortellini en Brodo
Busiate alla Trapanese (Sicilian Hand Rolled Pasta with Tomato Almond Pesto)
Maccheroni all Chitarra with Quick Bolognese Sauce
Mushroom, Arugula and Parmesan Salad
Strawberries with Balsamic Vinegar