This class was designed for anyone who longs to learn to make fresh pasta from scratch. 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 finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffed with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. Next, we'll knead and roll out the dough for crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked 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! 
Menu, July 27:
- Basic Egg Pasta Dough
- Fresh Tagliatelle
- Three-Cheese Ravioli
- Basil-Scented Tomato Sauce
- Mom's Classic Two-Meat 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. Be sure to sign up here before class sells out or call 917-602-1519.
And we are also very excited about our Summer in an Italian Herb Garden Cooking Class on August 2 at 6pm... 
After all, we love fresh herbs. Our refrigerator is always stocked with a variety of fresh herbs: rosemary, basil, thyme, parsley, sage, mint, chives, dill, cilantro, oregano, marjoram... whatever smells heavenly at the market, whatever inspires us to get in the kitchen and cook. There really is no substitute for fresh herbs, for their intensity and fragrance, for the inimitable flavors they bring to any dish; dried herbs pale by comparison. This class features fresh herbs from antipasto to dessert, and may inspire you to plant an herb garden after the cooking is done. We'll start off our herb-laced menu with a delectable pasta from Portofino: tagliatelle tossed with a heady pesto featuring basil and rosemary, quite heavenly with silky fresh pasta ribbons of our own making. Marinating pork with an abundance of fresh herbs (thyme, rosemary, oregano, and more) not only flavors it, it tenderizes it; we'll serve our herb-kissed roasted pork tenderloin with a bright, fresh-tasting salsa of sweet tomatoes, peppers, and tarragon. We'll roast rosemary-scented potatoes using an ingenious trick I learned in Puglia to achieve an extra crispy crust (the secret is all in the pan!), and finish our feast with figs stuffed with young goat cheese and fresh mint, just perfect drizzled with honey. You can sign up here for our Summer in an Italian Herb Garden Cooking Class.
We've also posted our online class calendar through September 2013 here.
