Everyone is familiar with the versatility and brilliance of pasta, but we can’t all say we’ve made it from scratch using our BARE HANDS. Ditch the pasta making machines tonight; we’re going old school with this one. Tonight we’ll be making cavatelli, fusilli and orchette using the tools we’ve had since birth, our hands. Learn how to make fresh pasta dough from scratch, using very basic kitchen tools and your hands to impress shapes and designs into these elegant pasta varieties. After learning the fresh pasta making tricks and techniques this class has to share with you, you’ll never lack simple recipes to use that will wow your friends and family and even yourself time and time again! We’ll break out the very best techniques in creating bright colored pasta using summers best and brightest as our color enhancers and not only will they create bright colors but they will bestow bold flavors on our summer pasta. This summer take the time to appreciate all the handiwork it takes to create homemade pasta! The pasta will create a simple canvas through which to articulate flavors using vibrant colors and bold ingredients- you’ll feel like you’ve woven your dinner!
Recipes: Seared Squid & Cavatelli with Oven Roasted Tomatoes, Baby Arugula & Black Olives; Sweet Corn Cappellacci with Soppresatte, Crab & Roasted Red Peppers
Class Type: Individual, hands-on cooking class
Class Notes: Sip on white summer wine while making fresh pasta by hand!
Since 2008, Jessica has been a Chef Instructor and Coordinator at the Italian Culinary Academy, a division of the International Culinary Center of New York, where she works hand in hand with Dean Cesare Casella. She got her first taste of the industry as an apprentice under Chef Craig Hartman at the renowned Clifton Country Inn outside Charlottesville, Virginia and is a graduate of L’Academie de Cuisine in Gaithersburg, Maryland. Jessica honed in on her culinary prowess in the kitchens of two James Beard award-winning Italian chefs: Roberto Donna at his landmark D.C. restaurant, Galileo, and Fabio Trabocchi, at his award-winning Maestro in Virginia. She served as pasta chef de partie at Michelin-starred Fiamma in New York City. Prior to her career in food, Jessica graduated from the University of Virginia, where she studied Italian literature. But, as one Italian scholar has pointed out, “What is the glory of Dante compared to spaghetti?” Contact Jessica