fall pasta class series: recipes & techniques from flour + water pasta
with Chef Thomas McNaughton
Dine your way through the cookbook with flour + water, as we expose guests to new shapes and regional influences found throughout the Italy. The hands-on workshops will outline and discuss pasta shapes found regionally throughout Italy, with an overview of their ingredients, textures and uses. Guests are encouraged to experiment and have fun in the process.
September 24, 2014, 6:30PM
October 2, 2014, 6:30PM
October 15, 2014 6:30PM
Pasta class with Chef Thomas McNaughton
Three-course family style dinner with wine pairings
Fresh pasta from class & recipe book to take home
**Signed copy of the cookbook, flour + water pasta**
$275 per person + tax
purchase tickets here
about the class:
With a glass of prosecco in hand and charcuterie platters at your fingertips, guests are encouraged to learn and create in a hands-on pasta making experience in ne timeas restaurant group’s new space, The Upstairs. These interactive classes offer techniques for making fresh pasta. Guests will practice mixing dough, explore making pasta, with a hand-cranked pasta machine as well as shaping and filling stuffed pasta.
At the end of class, participants will sit down to a three-course dinner prepared by flour + water, including wine pairings from the region discussed in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow.