Evento

Pasta Class Series at flour + water

This 3-part series is focused around the building blocks of pasta making. These hands-on classes offer techniques for making fresh pasta; each class building upon the foundations of pasta making. Guests will be greeted with a glass of prosecco and they will taste everything made in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow. At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.

Pasta Class I - Monday, July 16th at 6.30pm
Pasta Class II - Monday, July 23rd at 6.30pm
Pasta Class III - Monday, July 30th at 6.30pm

Each class is priced at $200
(exclusive of tax)

Where: flour + water's Dough Room,
2401 Harrison Street San Francisco, CA 94110

** flour + water does have a 48-hour cancellation policy. If less notice is given there is a charge of $90 per person.

**It is recommended that guests follow the pasta course curriculum.

Pasta Class I: Chef will talk about the variety of flat noodles and pasta dough found regionally throughout Italy, with an overview of their ingredients, textures and uses. Guests will practice mixing dough, explore making flat noodles such as garganelli, with a hand-cranked pasta machine, and hand cutting noodles such as orecchiette, with a knife.

Pasta Class II: An introduction to the world of stuffed pastas. Guests will make a variety of filled pastas in different shapes made with a ravioli based dough, including: cappelletti, francobolli and agnolotti. Extensive attention will be given to various fillings including meat, ricotta and vegetable purees.

Pasta Class III: This advanced level class will provide an extensive overview of the more intricately shaped noodles and stuffed pastas. Guests will be given a tutorial on the pasta extruder for semolina based extruded pastas such as cappellacci dei briganti, scarpinocc and flavored extruded pastas such as porcini radiatore.