Pesto and Tomato Angel Hair Pasta
Pasta is one of the most versatile “food groups” as far as I’m concerned. You can add so many things to pasta and come up with a casual or an elegant meal. Today there are so many pasta options in our supermarkets – you can purchase whole wheat pasta, gluten free pasta made from rice (check out Lundberg.com) and semolina pasta in every possible shape and size. If you’ve never tasted fresh pasta, get ready for a surprise to your senses. In this class you will be cranking out fresh pasta by hand and see how the nonni’s of old created simple, but yet delicious dishes from the basics in their kitchen – flour and eggs ( flour paste – hence pasta).
We will try a number of sauces too. Pesto, browned butter and sage, a milk based sauce, sun-dried tomato – all with a different twist of course.
So far on the menu are:
- Caprese Salad
- Swiss Chard-Ricotta Ravioli
- Pasta Carbonara made with milk instead of cream
- Pesto & Tomato Angel Hair
- Sun-Dried Tomato Pesto Pasta
- Tiramisu for dessert from La Cucina Italiana Magazine
Once we complete the cooking we will sit down and enjoy our meal with a glass of Chianti!
Come join us on Thursday, June 9, 6:00 – 9:00! What cook doesn’t want to add new pasta dishes to his/her repertoire? Class fee $35 when you reserve by June 6, $40 at the door. To reserve your spot, email Patricia@FreshFoodinaFlash.com . Then write a check to “Fresh Food in a Flash”; mail it to Holy Nativity Episcopal Church, Cooking Class, 6700 West 83rd Street, Westchester, CA 90045.
The Pasta class was fabulous! I had so much fun making fresh pasta ( I was one of the ravioli queens) and a very tasty filling. And what a nice group of people. I will definitely be taking another class.
Susan – Thanks for your comment. You did a magnificent job of preparing the Swiss Chard and Ricotta Raviolis. I have some of the leftovers in my freezer, which I will be enjoying very soon thanks to you and Diane 🙂