Let’s make egg pasta and red wine pasta dough together! And learn about drying and storing.
This class will be recorded! So don't worry in case you miss it - the recording will be available for you to watch later.
Let's make pasta! Book and join this class from your computer, phone, or tablet.
Duration: 120 minutes
Group Size: Up to 35 people
Date & Time: (see below the different time zones for this class)
- Saturday, April 10th at 2pm EST (New York time)
-Saturday, April 10th at 11am PST (San Francisco time)
See you there!
* This class may be recorded. By joining this class, you agree to be recorded if your audio or video is turned on. The recording may be shared with the class participants ONLY and will be available for viewing later.
How to Participate:
This class is hosted online. You’ll receive an email with a link and details on how to join prior to the class. Anyone with the ingredients can participate from their own kitchen.
What you'll do:
Let’s make egg pasta and red wine pasta dough together! These doughs are deliciously rich, perfect for the holidays. We will learn how to shape 2 different variations of cavatelli, tagliatelle, and penne pasta.
We will talk about drying and storing. A pasta machine is required for this class if you are cooking along, unless you prefer to roll out your pasta dough by hand. However, if you prefer you could watch and learn during the class and use the recording, which will be sent to you after class, and refer to it at your own convenience.
What you'll need:
Food Items Checklist:
00 pasta flour (if you can't get any just use all-purpose flour)
1 cup red wine
1/4 cup half and half or milk
Pasta machine of any kind
a well-floured baking sheet or drying racks
A rolling cutter straight or fluted
Gnocchi board if you have one
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