2:00pm–3:30pm
Wild Onion Market 7007 N Clark St, Chicago, IL 60626
A new mini version of my full length pasta class! It’s a fun & casual afternoon filled with part demonstration and part hands-on pasta learning. A great balance and intro class if you’ve never made pasta at home before. And if you’ve made pasta before, my classes are always filled with tips, tricks and know-how from my own home cooking and my travels to Italy.
Why Flour & WATER? I love these hardworking, rustic, made-by-hand shapes generally from the south of Italy. I am obsessed with the traditional techniques, tools and the stories behind them and I can’t wait to share it with you. I’ll demonstrate how to mix a flour & water dough and then you’ll each make two traditional shapes (and learn to pronounce them!): Cavatelli and Spizzulu. I’ll demonstrate how to make a quick seasonal sauce, and you’ll get to sample your hard work!
All sales are final and non-refundable. Should you not be able to make it you can transfer your ticket to a friend. Please email me 24 hr in advance to change the ticket name. I appreciate you and your support of my small business!
Age : I recommend my classes for ages 14 and up, with ages 14 to 17 being accompanied by an adult (each person will need their own ticket).
Allergens : Wheat, Dairy
*I have not perfected a gluten-free recipe yet, but I will share tips with you on how to lower the gluten content in your pasta dough if you’re interested!
2:00pm–3:30pm
Wild Onion Market 7007 N Clark St, Chicago, IL 60626
A new mini version of my full length pasta class! It’s a fun & casual afternoon filled with part demonstration and part hands-on pasta learning. A great balance and intro class if you’ve never made pasta at home before. And if you’ve made pasta before, my classes are always filled with tips, tricks and know-how from my own home cooking and my travels to Italy.
Why Flour & WATER? I love these hardworking, rustic, made-by-hand shapes generally from the south of Italy. I am obsessed with the traditional techniques, tools and the stories behind them and I can’t wait to share it with you. I’ll demonstrate how to mix a flour & water dough and then you’ll each make two traditional shapes (and learn to pronounce them!): Cavatelli and Spizzulu. I’ll demonstrate how to make a quick seasonal sauce, and you’ll get to sample your hard work!
All sales are final and non-refundable. Should you not be able to make it you can transfer your ticket to a friend. Please email me 24 hr in advance to change the ticket name. I appreciate you and your support of my small business!
Age : I recommend my classes for ages 14 and up, with ages 14 to 17 being accompanied by an adult (each person will need their own ticket).
Allergens : Wheat, Dairy
*I have not perfected a gluten-free recipe yet, but I will share tips with you on how to lower the gluten content in your pasta dough if you’re interested!
