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Homemade Pasta Dough
Raviolo al Uovo (Ravioli with Herbed Ricotta and an Egg Yolk)
Pappardelle with Caramelized Spring Onion, Sweet Peas and Prosciutto
What you will learn
Menu: Homemade Pasta Dough - Raviolo al Uovo (Ravioli with Herbed Ricotta and an Egg Yolk) - Pappardelle with Caramelized Spring Onion, Sweet Peas and Prosciutto
Class Description: If you love fresh pasta but think you could never make it yourself, this class will change your mind. Our instructor demystifies the process, walking you step by step through techniques for making perfect dough every time. You’ll laugh and learn alongside classmates as you practice rolling, shaping and stuffing pasta. Plus, we’ll show you how to caramelize onions for a delicious, spring-inspired sauce. Once you discover how easy it is to make homemade pasta, you’ll want to say ciao to pre-packaged noodles forever.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.