*Please note this class has a prerequisite of Pasta Foundations I-III.
This class dives into the world of advanced lamination, herb sheets, and patterned doughs, then use those techniques to build layered and filled showpieces that feel so special on the table yet are grounded in solid technique.
You will refine sheet work for precision thickness and translucency, create striped and herb laminated doughs, and build complex formats such as uovo in raviolo with a liquid yolk center, and tortelli di zucca and fine striped tagliolini where every detail of texture and cut matters.
Alongside the pasta work, this class is a study in sauce timing and emulsions. You will practice the core Roman methods of cacio e pepe, carbonara, gricia, al limone, as well as a classic butter and stock monte (as time allows).
You will refine sheet work for precision thickness and translucency, create striped and herb laminated doughs, and build complex formats such as uovo in raviolo with a liquid yolk center, and tortelli di zucca and fine striped tagliolini where every detail of texture and cut matters.
Alongside the pasta work, this class is a study in sauce timing and emulsions. You will practice the core Roman methods of cacio e pepe, carbonara, gricia, al limone, as well as a classic butter and stock monte (as time allows).
What you’ll make in class:
- Uovo in raviolo
- Tortelli di zucca
- Striped tagliolini
By the end, you will have a deeper sense of advanced dough work and perfectly timed emulsions, and the ability to create gorgeous pasta centerpieces that feel truly restaurant quality at home.
CLICK HERE to sign up