Exclusive Event
On Sunday, March 29 at 11 a.m., Chef Eric Ferguson of L’Ostrica explains different dough recipes and shapes, and how to use each one in the right dishes, while guiding guests in hands-on class to create both noodles and stuffed pastas.
Sip wine while you roll up your sleeves for an interactive pasta-making class where you'll learn to make:
• Doughs: Stuffed, cut and water
• Fillings: Squash and roasted meat
• Shaped pastas: Stuffed, agnoloti, ravioli, triangle, capaletti
• Cut pastas: Tagliolini/tagliatelle, papperdelle/trenette, garganelli
• Hand-formed pastas: Gnocchi, sardi, pichi
• Sauces: Nduja cream, meat ragu, just butter
Then, sit down to fun conversation, wine, pasta, salads and dessert to finish off the afternoon.
