Pasta doesn’t grow on trees… The best pasta is mixed, kneaded and then lovingly rolled by hand into the appropriate shape to best suit the dish it’s destined for. Of course it’s easier to just head to the store and pick up a box of dried spaghetti or visit you local specialty shop for some fresh ravioli; but pasta is one of the most comforting of comfort foods and going through the process of making your own, from scratch, gives you a connection to your meal and the source of your nourishment that is rarely achieved these days. In the chilly fall weather, one of the most warming uses of pasta is in soups. Join us at Ger-Nis as we learn to make and shape fresh pasta with our bare hands and then incorporate it into some soul soothing soups that will fortify us against the coming winter. You’ll learn to make some of your favorite shapes and variations including rigatoni, macaroni, ravioli and tortellini using the best fair trade, organic ingredients. Then you’ll employ the fall’s seasonal produce to put together some hearty, satisfying soups that showcase your pasta creations. There is an art and a craft to making your own pasta and, by the end of this class, you’ll have the knowledge you need to practice that art and create even more heavenly soups.
Recipes: Fresh Pasta; Pasta e Fagiole (Rigatoni), Roasted Herbed Tomato Soup with Mini Macaroni, Sweet Onion Broth with Fall Roots and Mini Ravioli, Chicken & Tortellini Soup
Class Type: Individual, hands-on cooking class
Class Notes: Warming pasta soups are one of falls most inviting of comfort foods; learn the art of hand making pasta shapes and make even more heavenly soups!
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic familiy cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa