You will learn to make two core doughs:
- Classic egg pasta dough
- Semolina based non egg dough
We will cover proper flour selection, practical hydration ratios, and how gluten development changes texture. You will learn how to form a well directly on the counter, gradually mix in eggs by hand, and adjust the dough if it is too dry or too sticky. For the non egg dough, you will work with semolina and water to understand how different flours and liquids affect bite and chew.
Working from your own dough and station, you will:
- Knead and rest dough for optimal extensibility
- Laminate sheets of pasta to a uniform thickness
- Hand cut long noodles with a chef knife
- Use a pasta board and ridged tools for shaped pasta
Shapes in this class:
- Tagliatelle
- Pappardelle
- Maltagliati
- Garganelli with board work
- Cavatelli
In class, you will taste your fresh pasta with a simple sauce that highlights texture and seasoning, and you will leave with plenty of pasta to take home, cook, and enjoy. By the end, you will understand how a properly mixed and kneaded dough should look and feel, how to correct common errors, and how to use these two foundational doughs to build a multitude of future pasta shapes and recipes.
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