Handmade fresh pasta is coveted for its tender, silky texture, rich, eggy flavor, and soft yellow hue - vastly different from the denser, firmer dry store-bought pasta. Chef Michele will show you just how easy it is to make your own fresh pasta, pairing it with the right kind of sauce and ingredients to make your pasta dish a restaurant-worthy item.
1. Three Cheeses Spinach Ravioli in Sage Browned Butter Sauce
Ravioli is only good when it is freshly made and especially so when encased with a light delicate spinach cheese filling. Combined with sage-infused brown butter sauce, each bite of this Ravioli makes you yearn for more.
2. Oxtail Ragu Sauce Spaghetti
Stew your oxtail to a perfect tenderness and pair it with springy fresh spaghetti.
3. Lobster Tail Fettuccine in Tomato Cream
Learn to cook lobster the right way to retain its juicy, succulent and tender texture. Then make your own lobster broth to achieve the most delicious tomato cream sauce ever.
Type Demonstration by Chef
Food Tasting Participants will sample all the items.
Take Home Items Participants will take home a Recipe Pack.