Culinary Communion

The kitchen is the room that nurtures our souls and our bodies. It's the hearth of the 21st-century house, and everybody naturally congregates there.

—Regina Leeds, author of
The Zen of Organizing



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Individual Class: Pasta, August 27, 2002



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Pasta is one of those foods we are so used to buying at the grocery store that we never realize how amazingly easy it is to make at home, and we almost never consider the incredible taste difference between fresh, homemade pasta and dried, store-bought pasta. Often people are put off by the idea of making pasta at home, thinking it will take too long, be too complicated, or require too much effort or equipment.

Nothing could be farther from the truth! Pasta is so simple to make that once our students learned how, they immediately decided to add it to the after-work dinner repertoire. In this fun individual class, we made pasta dough, mixing in some fun ingredients like squid ink and spinach for different colors, and then rolled it out. We made smoked-salmon stuffed ravioli, fettuccine, and farfalle (bow-ties), along with sauces for each. Class ended, as always, in an incredible pasta feast. Everyone left confident that they can easily make delicious pasta at home!


Chef Gabriel explains a key point in making the Madeira Chanterelle sauce for the Smoked-Salmon Stuffed Neros (squid-ink-blackened raviolis).



Students work on sautéing the foundations of our sauces as Chef Gabriel watches and advises.



We went crazy for pasta!



Our handiwork. Both "nests" are egg pasta, made with just flour and eggs. The green "nest" has finely-chopped spinach added for color and flavor. With the two types of pasta, we made a dish called Straw and Hay, also containing ham, mushrooms, and cream.



The students stop for a group shot with our finished pasta dishes on the way to the table.





previous Individual class    Pasta!     next Individual class       
more Pasta photos