More Pasta Please

12 Aug

Regular price $190.00 Sale

12 August (Sun) 3:00pm-6:00pm : 7

10% discount for returning participants

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. In this second pasta class, Chef Michele will be teaching 3 very different types of pasta using very different techniques. These classic Italian staples will be accompanied by fabulous sauces, as well as, an antipasti dish. 


1. Antipasto Platter

A traditional first course of a formal Italian meal which will include grilled vegetables, assorted cheeses, olives and cured meats.

2. Squid Ink Pasta with Seafood Baked in a Parcel 

Incorporating squid ink into pasta is such a nice change from the norm. Loaded with seafood like scallops, prawns, squids, smoked salmon and mussels, this Spaghetti al Cartoccio is cooked in a delightful marinara sauce, then baked in a parcel for extra flavour from all the infused seafood juices. 

3. Handmade Gnocchi in Pumpkin Sage Sauce

Gnocchi means 'dumpling' in Italian, traditionally made with potatoes.  Sautéed in a sweet pumpkin sauce with sage and pine nuts, a small serving will yield maximum satisfaction. 

4. Ravioli with 3 Mushrooms and Truffle Cream Sauce (optional Foie Gras)

Yet another type of Italian dumpling, ravioli is made with a filling sealed between 2 layers of thin pasta dough. Fun to make and lovely to taste, the mushroom pate-filled ravioli will be tossed in a light truffle cream sauce with cubes of melted foie gras (optional) 

Demonstration by Chef

Food Tasting
Participants will sample all the items.

Take Home Items
Participants will take home a Recipe Pack.

Michele Ow

Learn more about Michele here