The Italian way to make fresh pasta!

In this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.

I am very thrilled because for this class I have teamed up with Rachele - another great pastaia - from Restaurant Italy 528. We will make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle and tortelloni.  

Tagliatelle is a well-loved and well-known pasta. This pasta looks like long, flat ribbons similar in shape to fettuccine, we will cook them in a creamy mushroom sauce.  

Tortelloni are a kind of ravioli, that will be filled with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta served with a brown butter and sage sauce.  When our pasta is ready we will have lunch together…