6:00pm–8:00pm
Sauce & Bread Kitchen 6338 N. Clark St, Chicago 60660
I am so excited to share this class with you! We’ll be making a super special handmade pasta in soup called Passatelli in Brodo. I was lucky enough to learn this recipe from my distant relatives while visiting San Marino, Italy. When I asked the matriarch of the family, Giuseppina, if she would share the recipe with me, she said “Let’s make it together!”. :)
Our class will start with welcome snacks and a complimentary drink, boozy or non-boozy. We’ll go over a brief history of this dish and the pasta it’s made with. Then it’s your turn! You’ll get hands-on pasta learning and see how the broth (brodo) is made. At the end we’ll all gather together to eat Passatelli in Brodo.
The base for this pasta dough is similar to the dough used in my Flour & Egg class (however with a few new additions). If you’ve taken that class, amazing! You’ll get some more hands-on practice mixing and kneading dough and lots of new info. And no worries if you haven’t taken one of my classes before. I welcome pasta learners of all stages to this class.
Be prepared to get a little messy! You’ll be using two of the very best kitchen tools…your hands! Aprons are provided. You’ll be on your feet most of the class so comfy shoes are encouraged.
Class size is capped at 10 students so you’ll get individual instruction from me and have lots of time to ask questions. Some parts of the class may be done in small groups of 2-4 to make sure we use all of our ingredients & equipment efficiently.
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!
Allergens : Wheat, Dairy, Egg
6:00pm–8:00pm
Sauce & Bread Kitchen 6338 N. Clark St, Chicago 60660
I am so excited to share this class with you! We’ll be making a super special handmade pasta in soup called Passatelli in Brodo. I was lucky enough to learn this recipe from my distant relatives while visiting San Marino, Italy. When I asked the matriarch of the family, Giuseppina, if she would share the recipe with me, she said “Let’s make it together!”. :)
Our class will start with welcome snacks and a complimentary drink, boozy or non-boozy. We’ll go over a brief history of this dish and the pasta it’s made with. Then it’s your turn! You’ll get hands-on pasta learning and see how the broth (brodo) is made. At the end we’ll all gather together to eat Passatelli in Brodo.
The base for this pasta dough is similar to the dough used in my Flour & Egg class (however with a few new additions). If you’ve taken that class, amazing! You’ll get some more hands-on practice mixing and kneading dough and lots of new info. And no worries if you haven’t taken one of my classes before. I welcome pasta learners of all stages to this class.
Be prepared to get a little messy! You’ll be using two of the very best kitchen tools…your hands! Aprons are provided. You’ll be on your feet most of the class so comfy shoes are encouraged.
Class size is capped at 10 students so you’ll get individual instruction from me and have lots of time to ask questions. Some parts of the class may be done in small groups of 2-4 to make sure we use all of our ingredients & equipment efficiently.
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!
Allergens : Wheat, Dairy, Egg
