central kitchen

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.  Guests will be greeted with a glass of prosecco and they will taste everything made in the class.  Participants will leave with fresh pasta to cook at home and a recipe book to follow.  At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.

Pasta Class I – Tuesday, May 28th at 6.30pm
Pasta Class II – Tuesday, June 4th at 6.30pm

Each class is priced at $200 (exclusive of tax)

TICKETS

Where:  flour + water’s test kitchen,
2401 Harrison Street San Francisco, CA 94110

** flour + water does have a  48-hour cancellation policy.  If less notice is given there is a charge of $90 per person.

**It is recommended that guests follow the pasta course curriculum.

Pasta Class I:  Chef will talk about the variety of flat noodles and pasta dough found regionally throughout Italy, with an overview of their ingredients, textures and uses.  Guests will practice mixing dough, explore making flat noodles such as garganelli, with a hand-cranked pasta machine, and hand cutting noodles such as orecchiette, with a knife.

Pasta Class II: An introduction to the world of stuffed pastas.  Guests will make a variety of filled pastas in different shapes made with a ravioli based dough, including:  cappelletti, francobolli and agnolotti.  Extensive attention will be given to various fillings including meat, ricotta and vegetable purees.

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.  Guests will be greeted with a glass of prosecco and they will taste everything made in the class.  Participants will leave with fresh pasta to cook at home and a recipe book to follow.  At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.

Pasta Class II – Tuesday, June 4th at 6.30pm

Each class is priced at $200 (exclusive of tax)

TICKETS

Where:  flour + water’s test kitchen,
2401 Harrison Street San Francisco, CA 94110

** flour + water does have a  48-hour cancellation policy.  If less notice is given there is a charge of $90 per person.

**It is recommended that guests follow the pasta course curriculum.
Pasta Class II: An introduction to the world of stuffed pastas.  Guests will make a variety of filled pastas in different shapes made with a ravioli based dough, including:  cappelletti, francobolli and agnolotti.  Extensive attention will be given to various fillings including meat, ricotta and vegetable purees.

Join us a special dinner revolving around a tasting menu of wild boar. Guests will enjoy a 5-course tasting menu prepared table-side by Chef Thomas McNaughton with wine pairings.

Chef Thomas McNaughton will prepare a menu featuring whole animal utilization and showcasing a careful balance of seasonal vegetables with wild meat.

There will be two seatings for the Wild Boar Dinner.

The first seating starts at 545pm and the second seating starts at 830pm. There are fourteen seats available in each.

The 5-course dinner, with wine pairings, is priced at $250.

When:  Wednesday, June 5th

Where:  The Test Kitchen, 2401 Harrison Street, San Francisco, CA 94110

Capacity:  12 guests per dinner

Cost:  $250 per person, Inclusive of Gratuity, Exclusive of Tax

** flour + water does have a  48-hour cancellation policy.  If less notice is given there is a charge of $90 per person.

Questions:  please contact events@netimeas.com or 415.826.7005

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.  Guests will be greeted with a glass of prosecco and they will taste everything made in the class.  Participants will leave with fresh pasta to cook at home and a recipe book to follow.  At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.

Pasta Class I – Tuesday, June 18th at 6.30pm
Pasta Class II – Tuesday, June 25th at 6.30pm

Each class is priced at $200 (exclusive of tax)

TICKETS

Where:  flour + water’s test kitchen,
2401 Harrison Street San Francisco, CA 94110

** flour + water does have a  48-hour cancellation policy.  If less notice is given there is a charge of $90 per person.

**It is recommended that guests follow the pasta course curriculum.

Pasta Class I:  Chef will talk about the variety of flat noodles and pasta dough found regionally throughout Italy, with an overview of their ingredients, textures and uses.  Guests will practice mixing dough, explore making flat noodles such as garganelli, with a hand-cranked pasta machine, and hand cutting noodles such as orecchiette, with a knife.

Pasta Class II: An introduction to the world of stuffed pastas.  Guests will make a variety of filled pastas in different shapes made with a ravioli based dough, including:  cappelletti, francobolli and agnolotti.  Extensive attention will be given to various fillings including meat, ricotta and vegetable purees.

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.  Guests will be greeted with a glass of prosecco and they will taste everything made in the class.  Participants will leave with fresh pasta to cook at home and a recipe book to follow.  At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.

Pasta Class II – Tuesday, June 25th at 6.30pm

Each class is priced at $200 (exclusive of tax)

TICKETS

Where:  flour + water’s test kitchen,
2401 Harrison Street San Francisco, CA 94110

** flour + water does have a  48-hour cancellation policy.  If less notice is given there is a charge of $90 per person.

**It is recommended that guests follow the pasta course curriculum.
Pasta Class II: An introduction to the world of stuffed pastas.  Guests will make a variety of filled pastas in different shapes made with a ravioli based dough, including:  cappelletti, francobolli and agnolotti.  Extensive attention will be given to various fillings including meat, ricotta and vegetable purees.