We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Tricolore Pappardelle with basil-flavored green pasta and roasted pepper-flavored red pasta
Garlic, tomato, parmesan, and pine nut sauce

Drink Suggestions:
Wine Pairing to purchase : Erste + Neue, Kalterersee Classico Superior DOC, Schiava, 2016
Light and fresh, this wine has mouth watering aromas of red currant, cherry, cranberry and baking spices. This light bodied wine is a perfect match to our menu today. $17 (Simply add this to your class when adding the class to your cart!)
Non-Alcoholic suggestion: Sparkling water with cranberry juice

Shopping List:
Produce:
– red bell pepper
– flat leaf parsley
– basil leaves (from about 1 bunch)
– shallot
– garlic
– heirloom tomatoes

Dairy:
– eggs
– butter
– heavy cream
– shredded parmesan cheese

Dry Goods / Pantry:
– 00 flour or all-purpose flour, plus a bit more for dusting
– semolina flour, for rolling and storage
– olive oil
– neutral oil
– tomato paste
– pine nuts
– white wine
– Kosher salt, for seasoning
– Freshly ground black pepper, for seasoning

Spices:
– chili flakes

Equipment List:
– Hand crank pasta machine, KitchenAid pasta attachment, or rolling pin
– Blender
– Baking tray for roasting pepper
– Small bowl for steaming pepper
– Plastic wrap, baggy, or container with a cover for resting pasta dough
– Large pot of boiling water for cooking pasta
– Small pot of boiling water for blanching herbs
– Medium bowl of ice water
– Spider strainer, tongs, or small basket strainer to transfer pasta and herbs from boiling water
– Large saute pan for making pasta sauce