Pasta Asciutta   Tuesday, January 28,  5:30 – 8:30 PM   

Pasta asciutta is the Italian term for dry pasta: machine-extruded, air-dried shapes made from durum semolina wheat.  Chef Lou shares the secrets of making authentic Italian dishes using the most important categories of dry pasta.  Learn to choose the best artisan brands and cook them to al dente perfection.  Match various shapes to their most appropriate sauce types and add-ins.  Finish your almost-cooked pasta saltata in padella—jumped in the pan—the Italian technique that fully enhances pasta with the flavor of its sauce.  You’ll prepare classic and contemporary recipes such as Linguine Aglio Olio with Shrimp, Rigatoni with Sausage and Roasted Brussels Sprouts in Winter Tomato Sugo, Orecchiette Primavera alla Panna, and Spaghetti Carbonara.  Lou Sackett, $75 ($82)

(This class is part 1 of Chef Lou’s 2-part pasta course; enroll in Pasta Fresca for the complete pasta experience!)

• demo/participation class (maximum 12 students)