Fall pasta screams hearty fare, adding deep and rich flavors enhance the pristine nature of the subject; fresh sheets of pasta. In this class, we learn to not only hand make soft pliable pasta perfectly but we focus and experiment with the many shapes and sizes of ravioli and lasagna, and learn how to hand cut the sheets of pasta to the size that perfectly suits you and experiment with shapes as well as getting edgy with edges. Fall is setting in, and so are our yearnings for heavier pasta fare. Thick greens have wiggled their way up from the hardening ground and are waiting to be incorporated into our lasagnas and raviolis. What better medium is there to showcase these babies on our plates than pasta from scratch? In this class, you’ll discover how to make the most delicious pasta flour from scratch and then turn it into a usable meal! Have you ever considered the possibilities? It’s much easier than you think! Add to your arsenal of recipes and learn how to make fresh and versatile pasta dough from scratch. Students will walk through each step of making fresh raviolis and lasagnas. You will learn to mix the dough, crank it out, fold it, and seal it without doubt. After obtaining these skills, whole new possibilities will open up for entertaining friends and relatives at home. You will look back at those hazy days when fresh pasta raviolis and lasagnas weren’t a regular component of your go-to dishes and laugh!
Recipes: Spinach & Hearty Vegetable Marinara Lasagna, Butternut Squash Cannelloni with Sage Cream, Chestnut & Apple Ravioli with Sage Butter Sauce, Wild Mushroom Ravioli with Sweet Fall Roots in A Parmesan Onion Broth, Almond & Plum Marscapone Ravioli with Sweet Nutmeg Almond Cream & Plums
Class Type: Educational, hands on pasta workshop
Class Notes: Perfect the art of pasta making using the softest pliable dough to make lasagna & ravioli.
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth and AshtonKeefe.com.