Pasta Fresca Wednesday, February 19, 2025 5:30 – 8:30 PM

Learn to make authentic Northern Italian fresh pasta by hand, using just a rolling pin and knife; and also using a roller-type pasta machine. Chef Lou guides you through mixing and kneading the dough, rolling it to the perfect thickness, and then cutting it into flat ribbons and sheets for making filled pastas such as ravioli and tortellini. Discover the secrets of cooking fresh pasta to al dente doneness and then finishing it in the pan with simple, elegant sauces. Recipes include Tagliatelle in Parmigiano Butter Sauce, Spinach Ravioli with Fresh Tomato Sugo, and Tortellini alla Panna Tre “P.” Lou Sackett, $75 ($82)