Wednesday February 19th @ 6:30PM: Pasta Making Class: Egg Dough, Shapes of Central/Northern Italy

Join Chef Anthony Sestito on a culinary journey through the Italian tradition of fresh pasta making. Learn about making fresh egg dough through a demonstration of some simple, yet significant shapes and styles, focusing on handmade pasta shapes using minimal tools. Pasta shapes include Fettuccine, Pappardelle, Farfalle, Garganelli and Soppressine.

Beginner Class

Final dish: Tagliatelle al funghi

This class begins promptly at 6:30pm with doors opening at 6:15pm.

Class duration varies between  1.5-2 Hours

Included in this package is Chefs selection of seasonal antipasto.  Water included, soft drinks, sparkling water and wine available for purchase on site.

Please note: This is an open community event.  Seating is first come first serve at a communal table amongst other participants.  All participants will have a hands on experience in a group setting.  For private classes or events please contact us directly for booking.