Diana’s back for more of her amazing fresh pasta dishes.  Roll up your sleeves, put on an apron and let’s get elbow deep in pasta dough.  We will be making different types and shapes of fresh pasta with a variety of colors and textures.   It is suggested but not required that this class be taken with week 2 on March 15th.  Registration for each class is being taken individually.

Week 1 – March 8th

Introduction to fresh pasta by hand, food processor and cake mixer.  We will be making different shapes of pasta using fresh egg pasta, ricotta dough and potato dough.
Fettuccine all Alfredo
Farfalle with Tomato and Basil
Scented Sauce
Herb Cavatelli with Bacon and Peas
Potato Gnocchi  with Wild
Mushroom Sauce
Arugula, Orange and Fennel Salad with
Balsamic Vinaigrette
Chocolate Biscotti with Pistachios