This class is for students who have taken Pasta Foundations I or is already comfortable with dough and ribbons and is ready to move to making beautiful stuffed pasta by hand. Please note: this class assumes students know how to make egg pasta dough and will move quickly. Pasta Foundations I focuses on dough making.
After forming the dough, we will work on sheet thickness benchmarks, learning desired thickness for different fillings without tearing, and how to read the dough with your hands and eyes. From there, we slow down and treat stuffed pasta as one of the real joys of the kitchen, learning six beautiful shapes and generous, delicious fillings as well as how to pipe with control, seal with confidence, and keep every piece intact so it cooks evenly and holds its form.
Shapes you will make:
- Ravioli
- Mezzalune
- Tortellini
- Agnolotti
- Cappelletti
- Caramelle
You will leave with plenty of pasta ready to cook at home, and there is nothing quite like sitting down later to a plate of stuffed shapes you folded with your own hands.
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