Channel your inner nonna and learn to make delicious stuffed pastas from scratch. We'll make fresh egg pasta dough and learn how to form agnolotti, ravioli, and tortellini. Along with two fillings of choice, you'll also learn how to make a basic tomato sauce and ways to vary it - allowing you to kick overly salty and expensive jarred sauces to the curb. Those $25+ pasta dishes that you order out, you will now be able to make like a pro and savour at home. Best of all, you will learn how to make these items in advance, so you can enjoy beautiful pasta dishes anytime.
Rich stock is an invaluable asset in the kitchen. With it, chefs know how to enhance the flavor in much of their cooking - from exquisite soups and stews to rich sauces and more. Commercially boxed or jarred concentrates often fall short. They either lack flavor, are overly salty or simply don't have enough gelatin - all which leads to the home cook's frustration when aiming for specific results. Learn to think like a chef and don't discard those leftover chicken bones - they are gold! Understanding the technique of proper stock making and how to use it will help boost the flavor in much of your cooking - guaranteed!
Simplicity meets finesse in this class dedicated to semolina pasta. Discover the magic of golden semolina flour and learn how to create various shapes such as cavatelli, orecchiette, and pici, among others. With skills in hand — knowing how to properly cook, sauce, and plate this humble yet versatile Italian staple — you'll be well on your way to crafting sensational pasta dishes right in your very own kitchen.