Old World Italian Pasta Workshop III: Autumn/Winter Edition
An everyday question in an Italian household is: "Che cosa ¿ peril pranzo?" (What's for dinner tonight?") The answer may be "Who wants a nice dish of Sweet Potato Gnocchi with Fried Sage and Chestnuts?" or "How would you like a nice dish of Three Cheese Manicotti?" or "I made you a nice pot of Whole-Wheat Maltagliati with Autumn Vegetables and Fresh Cranberry Beans." If the husband or child responds, "Not pasta e fagioli again, Mama!" they may experience a slight pain on the side of the head. This usually doesn't happen, but if so the pain is soon forgotten, because when a gifted Italian nonna makes soup, it is art, and her family knows it.
"Un bel piatto di pasta" is likely the old Italian expression behind Mama's use of the word "nice" before pasta. A beautiful plate of pasta certainly is nice; a carefully crafted plate of pasta is transcendent for the creator and for the lucky eater. Learning how to make light and delicate homemade pasta with sauces that mark each season's bounty is one of the true joys of cooking. The recipes chosen for this third in our series of pasta workshops are mostly vegetarian, not by design but because we wanted to celebrate autumn produce, and this is how Italians do that. We may have snuck a bit of pancetta and used a deep mixed meats brodo in the minestrone, which also is what Italians do.
There is no question that this workshop will be booked quickly, so come join us for "Un bel piatto di pasta."
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
This class is currently not available at this location. Please check our calendar for available class offerings.
Or check out these classes: