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)
Type Demonstration by Chef
Food Tasting Participants will sample all the items.
Take Home Items Participants will take home a Recipe Pack.