Event

Fresh Pasta Basics

Learn to make fresh pasta dough from start to finish. Each student will walk out with at least one ball of pasta dough to cook at home. Once you see the technique and pick up the finesse, you'll discover how easy it is to build a meal around fresh pasta. It doesn't take long either!

Topics include:
mixing and kneading dough by hand
rolling and cutting fettuccine, tagliatelle, and pappardelle
techniques for filled pasta such as ravioli and agnolotti if time allows

Drinks are available from the bar during the class.

About the instructor: Will Griffin is a cook who has worked at restaurants in New York, most recently at Lincoln Ristorante for chef Jonathan Benno. He holds a degree in literature from Yale University and is the co-founder of I8NY, a brooklyn-based sandwich and catering company. He has worked on a pig farm in the southwest of France and studies wine in his spare time. He is originally from Seattle, Washington and is committed to the goal of making local, seasonal food a reality for New Yorkers.