Winter draws us indoors with its cold, harshness and with that we begin to crave the comforts that have blanketed us through our childhoods. Whether or not your Italian all of us have been comforted at some point with big plate of spaghetti & meatballs. In this class we take comfort a step further and make the dough. There is an innate, visceral pleasure in playing with dough as well as a strong connection that comes from making something as elemental as pasta from scratch, this process is therapeutic and thus giving us great comfort. If you haven’t tried making your own pasta before, perhaps it’s because you don’t have the time; or you don’t have the counter space in your tiny New York City apartment kitchen; or you’ve simply been seduced by the convenience of store bought pasta. All of these are valid reasons… but not good excuses. In this class, Spaghetti & Meatballs (From Scratch), you’ll have the time, the space and the supervision you need to let out your inner Italian! You’ll use natural and fresh ingredients as you learn to mix and knead the dough, roll it into sheets and then you will learn to use modern kitchen gadgets as we run it through the pasta machine to create authentic spaghetti (and maybe some linguini). We will also as usual demonstrate cutting pasta old school style. You’ll also learn the secret to making homey Italian meatballs and sauce. These simple red and white sauces round out the recipes and bring everything together. You will leave knowledgeable and comforted!
Recipes: Home Made Pasta (spaghetti & linguini), Sicilian Style Spaghetti & Meatballs, Turkey Pine-Nut Pesto Meatballs and Linguini with Pesto Alfredo Sauce
Class Type: Individual, hands-on cooking class
Class Notes: Nothing says comfort quite like spaghetti & meatballs enjoy childhood memories as you learn to do it the old fashioned way, from scratch!
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak