Fresh Pasta Two Ways - North Versus South

The great pasta divide in Italy is eggs or no eggs. Learn how to mix, sheet, cut and cook pasta fresca. Pasta tasting concludes the workshop
About this Event

The great pasta divide in Italy is eggs or no eggs. Refined white flour with eggs or more rustic semolina without. This hands on workshop stokes your pasta fluency.

Pasta seems simple, just a few ingredients, but the simplicity is deceptive. Making fresh pasta requires the right ingredients, the right tools and the right shape.
You'll make egg and vegan pastas and work with type 00 and semolina flours. You'll also learn about blending flours and how that alters water absorbtion and taste.
The goal of this class is hands on experience in mixing, kneading and shaping pasta. You'll also learn about cooking and storing pasta. Papardelle, tagiliolini, tagliettelle and farfalle are among the shapes you'll make.
The workshop culminates with classic primo piatto pastas. The best part is taking home your fresh pasta to share with family and freinds.
If you bring and friend and buy 2 tickets use the code TEAM2026 for a 25% discount on 2 or more tickets.
Join us at Bodie Hive in Nevada City on Sunday August 23!