Fresh Pasta Class & Pizza Workshop in NYC...
Master two of Italy's essential culinary techniques in our upcoming hands-on cooking classes: Fresh Pasta for Beginners on March 5 and Neapolitan Pizzeria on March 26!
There are few foods that evoke the flavors of Italy as intensely and immediately as a plate of fresh pasta... Yet as simple as fresh pasta is to prepare, many people are afraid of making it from scratch. Here's a new class designed for anyone who longs to learn to make fresh pasta from scratch. In our Fresh Pasta for Beginners class on March 5, you'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and cut it two ways: by hand, into pretty strips known as maltagliati or stracci; and with the aid of a pasta machine, into picture-perfect tagliatelle. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate beef ragu slow-cooked with carrots, onions, and celery. After the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and crisp biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!
On the Menu, March 5 at 12PM:
- Basic Egg Pasta Dough
- Hand-Cut Maltagliati
- Fresh Tagliatelle
- Basil-Scented Tomato Sauce
- Mom's Classic Beef Ragu
- Mixed Greens in Balsamic Vinaigrette
- Crunchy Almond Biscotti
This hands-on cooking class lasts from 12PM to 3PM. The cost is $110 per person and includes a full lunch paired with wine. Space is limited, so reserve soon... this class will sell out. You can sign up here.
And if you love pizza, then don't miss our Neapolitan Pizzeria class on March 26. We've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza with chocolate and apricots... delicious with a glass of sweet wine at meal's end!
On the Menu, March 26 at 12PM:
- Classic Pizza Margherita
- Pizza Rosa with Truffle Oil and Mascarpone
- Pizza with Artichoke Hearts, Goat Cheese, and Olives
- Pizza Dolce with Apricot and Chocolate
This hands-on pizza class lasts from 12PM to 3PM. The cost is $95 per person and includes a full lunch paired with wine. Be sure to sign up here before class sells out.
And of course, we have plenty of other mouthwatering menus lined up for you this month: our Italian Home Cooking Class featuring caramelized onion tarlets, beef pizzaiola, and chocolate hazelnut crostata on March 4, and our Piedmont Classics on March 7, where you'll learn to make butternut squash gnocchi, succulent braised beef ribs, and more, to mention just two of this month's fabulous offerigs. Take a look at our complete online class calendar (available through May) here.
We look forward to cooking with you soon!
Micol Negrin & Dino De Angelis
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