Tuesday December 5th: Pasta Making Class - Various Shapes

For tickets Click HERE

Join Chef Anthony Sestito on a culinary journey through the Italian tradition of fresh pasta making. Learn about making fresh egg dough and creating some simple, yet significant filled pasta shapes and styles, including Spinach & Ricotta, Butternut Squash & Ricotta, traditional Tortellini filling, and a traditional Piedmontese meat filling. Learn different types of fillings and their pairing with shapes such as classic square Ravioli, Cappelletti & Cappellacci, Triangoli/Fazzolletti, Balanzoni, Tortellini, and Agnolotti del Plin.

Intermediate Class

Final dish: Cappellacci di Zucca, with sage, pine nuts & pancetta

Class duration varies between 75 and 90 minutes.