Pasta Making, Colored Pastas and Traditional Sauces May 11, 2013

Fresh pasta making seems like such a challenge to most people, but in fact it's as easy as 1-2-3. All you need is all purpose flour, eggs, and a little salt. That's it. Of course machines help in rolling it out, but actually little old ladies in Italy can do it with their rolling pins! We'll teach you all the tricks, including: kneading and working your dough, the best way to roll it out, how to make different shapes, and some yummy sauces for your new creations.


What's on the menu:

- Traditional Pasta Fresca, fresh homemade pasta, rolled out and cut into Spaghetti noodles
- Pasta Rossa, red pasta, rolled out and cut into lasagna sheets for cannelloni
- Pasta Verde, green pasta, rolled out and cut to shape for tortellini
- Spaghetti al pomodoro, spaghetti with tomato sauce
- Cannelloni agli Spinaci, spinach cannelloni
- Ravioli ai funghi, mushroom stuffed ravioli

Official Website: https://www.welldonecc.com/classdetail.aspx?class_id=106