You can say pasta makes the kitchen world go round, but, chances are, most of you have yet to learn how to make it from scratch. It’s a chef’s greatest canvas, eagerly awaiting a delicious sauce to blanket its smooth and ready exterior. Rafi Hasid of Miriam Restaurant is graciously lending his pasta making skills to guide you in the right direction after years of enthusiastic experience making fresh pasta. Rafi will walk students through each step of making fresh pastas using easy flour and egg pasta dough recipes, kneading techniques that yield different results, and preparing pasta sauces that perfectly complement the different pasta varieties. After learning these skills, your technique will never disappoint friends and relatives alike. Twist and shout and let it all out, making your own pasta also helps save money- alleluia! Let’s sensationalize… ourselves by experimenting with flavors mild and bold and textures strange and not so by using new ingredients for innovative results. Get your noodle going at Ger-Nis!
Recipes:Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad; Whole Wheat Rigatoni and Vegetables in a Ginger, Soy and Honey Sauce; Butternut Squash Ravioli with Brown Butter Sage Sauce
Class Type: Local chef, hands-on cooking class
Class Notes: Learn to prepare pasta from scratch and what sauces to accompany them!
Co-owner & Executive Chef, Rafael Hasid, better known to his customers and friends as “Rafi,” is a native Israeli and now a Brooklyn, New York transplant for over 11 years. A graduate of The French Culinary Institute and a former chef of Le Père Pinard (NYC) and kitchen chef at Yamamoto’s, Rafi has opened up two restaurants in Brooklyn – Hill Diner in Cobble Hill and Miriam Restaurant in Park Slope. In his spare time, Rafi travels, exploring new food frontiers and finding culinary inspiration for his “Biblical Feast” menu. Contact Rafi