Location | Carriage House Cooking School

Time | 6:00 to 9:00 PM

Class Type | Demonstration & Hands On

Discover the world of hand-shaped pasta and the joy of making it in your own home.  

This class explores the process of making fresh egg pasta dough and the factors that affect its texture and flavor, how to store it, how to cook it and how to serve it.  

Chef Curtiss will demonstrate the method for making pasta dough for hand shaping then demonstrate several version of hand shaped pasta. Afterward participants will make several varieties of hand shaped pasta for later in class cooking and dinning.

Pasta shapes for this class include

Trofie

Orecchiette

Cavatelli

Fagioloini

Malloreddus (two ways)

Casarecce

The fresh pastas will be matched with three sauces that are all quick and easy to make at home.  

Sauces include:

Emilia Romania Tomato Sauce
Roman Pesto Sauce
Carriage House Alfredo

Space is limited to 6 for this class so please register early!