🌟 Chef: Caroline Barrett
🗓️ Date: Thursday, January 28, 2027
⏰ Time: 6:00PM-8:30PM
🍝 Fresh pasta is a wonder to make and a joy to eat, and it's easy to do at home. Join us to learn how to create fresh pasta dough, which we'll roll and cut into fettuccine and use for ravioli. We'll also create two sauces that are delicious and simple to make. This class is permitted for individuals 18 years and older.
ⓘ Menu:
- Fresh Fettuccine: Handcrafted, golden egg pasta cut into wide ribbons and cooked to tender perfection.
- Butternut Squash and Ricotta Ravioli: Delicate pasta pockets stuffed with roasted butternut squash and creamy ricotta, balanced with subtle warm spices.
- Broccolini and Sausage: Savory, crumbled Italian sausage paired with sweet, tender-crisp broccolini, garlic, and extra virgin olive oil.
- Very Good Tomato Sauce: A slow-simmered classic featuring ripe San Marzano tomatoes, fresh basil, garlic, and rich olive oil.
Allergen/Dietary Notice: Please be aware that the following items will be used in class: gluten, dairy, egg and pork.
About Caroline: Caroline Barrett is a writer, educator, mother, and small business owner. She is a lover of spice and flavor and centers her classes around global cuisines.