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The Art of Making Pasta I
November 24 @ 12:00 pm - 2:30 pm$70
Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you’ve tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old favorites – fettuccine in garlic cream sauce, pappardelle in Bolognese and cheese tortellini in spinach pesto and a few other pasta shapes.
Please note that we can’t offer refunds, exchanges, or transfers to classes because our seating is very limited.
Schola is BYOB so bring a bottle or two of whatever you’d like to enjoy while cooking and eating. If you need ice for your drinks, please bring that with you as well.
Ingredients for all classes subject to change based on availability.
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