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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. |
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Individual Class: Pasta, August 27, 2002

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.

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