Learn the art of making stuffed pastas from Chef Thomas McNaughton, the star chef at flour + water who's revered throughout the culinary world and was recently named a Culinary Icon by Food & Wine Mag.
In this second class, Chef Tom will discuss the world of stuffed pastas. Guests will make a variety of filled pastas in different shapes, inlcluding: cappelletti, francobolli and agnolotti. Extensive attention will be given to various fillings, including meat and ricotta.
Guests will be greeted with a glass of prosecco. They'll practice mixing dough, explore making flat noodles with a rolling pin, hand-cranked pasta machine, and hand cutting noodles with a knife.
Each participant will leave with fresh pasta to cook at home and a recipe book. At the end of the class, participants will sit down to a dinner prepared by flour + water, including wine pairings.
This 2-part series is focused around the building blocks of pasta making. These hands-on classes offer techniques for making fresh pasta; each class building upon the foundations of pasta making.
