5:00pm–7:00pm
Sauce & Bread Kitchen 6338 N. Clark St, Chicago 60660
A super fun evening filled with hands-on pasta learning, light snacks, and you’ll leave with pasta & sauce you can heat up at home. Don’t worry–I give you all the instructions and tips you’ll need. Pasta can be eaten that same evening or stored in the fridge until the next day.
In this class we’ll make a quintessential pasta dough with flour, eggs, our hands and a rolling pin–no big pasta rolling machines here! This is OLD SCHOOL. Nonna style. Not many people do it anymore and I’m so excited to share it with you. I’ll give you a brief overview of flour & egg pastas, where they come from and their characteristics. You’ll then each mix your own dough and I’ll show you how to roll it out. You’ll then make three traditional shapes : Pappardelle, Farfalle and Garganelli. I’ll demonstrate how to make a quick seasonal sauce and we’ll get you all packed up to take your goodies home! Pasta will just need to be boiled for a few minutes when you get home.
Complimentary snacks and a spritz (boozy or non-boozy) will be ready for you–it’s hard to cook on an empty stomach!
Be prepared to get a little messy! You’ll be using two of the very best kitchen tools…your hands! Don’t worry–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
5:00pm–7:00pm
Sauce & Bread Kitchen 6338 N. Clark St, Chicago 60660
A super fun evening filled with hands-on pasta learning, light snacks, and you’ll leave with pasta & sauce you can heat up at home. Don’t worry–I give you all the instructions and tips you’ll need. Pasta can be eaten that same evening or stored in the fridge until the next day.
In this class we’ll make a quintessential pasta dough with flour, eggs, our hands and a rolling pin–no big pasta rolling machines here! This is OLD SCHOOL. Nonna style. Not many people do it anymore and I’m so excited to share it with you. I’ll give you a brief overview of flour & egg pastas, where they come from and their characteristics. You’ll then each mix your own dough and I’ll show you how to roll it out. You’ll then make three traditional shapes : Pappardelle, Farfalle and Garganelli. I’ll demonstrate how to make a quick seasonal sauce and we’ll get you all packed up to take your goodies home! Pasta will just need to be boiled for a few minutes when you get home.
Complimentary snacks and a spritz (boozy or non-boozy) will be ready for you–it’s hard to cook on an empty stomach!
Be prepared to get a little messy! You’ll be using two of the very best kitchen tools…your hands! Don’t worry–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
