The timeless tradition of filled pasta keeps Pasta Grannies around the world busy rolling, stuffing, and twisting to keep up with demand. If you’re often inspired by the perfect plate of pasta, then join Abby Canfield in this workshop on the craft of handmade pasta. You’ll learn about the different kinds of fresh pasta dough, how to mix and need your pasta dough, and how to roll and shape it into regionally-specific shapes. On the menu: agnolotti dal plin with pork, beef, and rabbit from Piemonte; casunziei all’ampezzana (beet and ricotta-filled mezzalune) with white wine, meyer lemon, and poppy seeds from Cortina d’Ampezzo region high up in the Dolomites; and chestnut, fig, and caramelized onion-filled caramelle with taleggio fonduta and pancetta from Emilia Romagna.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!