Pasta Making: Part I

In Pasta Making: Part 1 you will learn to make fresh pasta using the traditional egg based pasta dough. (Note: Gluten-free options will also be taught)

Part 1: Egg Dough to make Fettucine and Linguine, Pappardelle, Farfalle, and sheet pasta to make Lasagna, Cannelloni, Tortellini and Raviloi.

You will learn to make the pasta dough and then how to shape the pasta using both a hand cranked pasta machine and by hand. If you don’t own a pasta machine, no worries; I’ll show you how to cut the pasta by hand for an even more rustic and authentic experience.

You will make Tagliatelle/Fettucine and Linguine, Pappardelle, Farfalle, Garganelli, and sheet pasta, which can be used to make other varities of pastas like Lasagna, Cannelloni, Tortellini and Raviloi.

A PDF download with all of the recipes, tips and techniques for future reference.

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