Event

Gluten-free Pasta Primer

with Viola Buitoni
{A 4-hour introductory course to homemade gluten-free pasta, culminating in a dinner served with wine.}
Sunday, May 4, 4:00-8:00pm
Tickets: $75 for members, $85 for the general public

Making gluten-free pasta from scratch is fun. And it is easier than you may think.

During this pasta primer, we will make both cut and filled pastas using gluten-free flour. Viola will demonstrate two methods: by machine and by hand. Viola will discuss the regional traditions of pairing pasta with sauce, and will lead the class through the preparation of four different doughs and the appropriate accompaniments for each.

The class will conclude with dinner, wine and conversation.

MENU

Tagliatelle all'uovo con ragù
(handmade egg tagliatelle with meat ragù)

Tortelli di magro al burro e salvia
(fresh chard and ricotta tortelli with butter and sage)

Farfalle piccanti agli asparagi
(handmade bow ties with spicy asparagus cream)

Pappardelle ai carciofi e merluzzo
(fresh pappardelle with cod and artichoke sauce)

About Viola
Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.