Wednesday February 06

Advanced Pasta

$90.00
Advanced Pasta

Take your pasta to another level!

Do you love to make and eat pasta? Our Italian pasta expert, Chef Instructor Bridget Charters, lived in Italy and worked in Italian restaurants for several years. For this class, Bridget is going to cover some advanced topics from her basic pasta classes. 

Did you know you don’t have to limit yourself to flour from the supermarket when you make pasta? Bridget is going to show you how to make pasta with fresh milled local grains, and she thinks you’ll be surprised to find out how many amazing local grains are available here in the Pacific Northwest.

Bridget will also show you how use fresh milled flour and spinach powder to make green pasta dough. She’ll show you how to make and hand cut pappardelle and how to make Italy’s beautiful Paglia e Fino (‘straw and hay’ pasta).

You’ll enjoy a bowl of Paglia e Fino with a light cream sauce with ham and peas, plus salad. A glass of wine or beer is included.

You’ll also get to roll up your sleeves and make spinach pappardelle with fresh milled flour, hands-on. In addition, Bridget will show you how to make shape pici (a thick hand-rolled pasta like fat spaghetti) and trofie (a short, twisted pasta from Liguria, and you’ll get to make both pici and trofie hands-on.  We’ll pack up the pasta you make, and you can take it home.

An exciting note about this class: Expect a visit from Jerilyn Brusseau (of Cinnabon fame) who works with Cairnspring Mills, in Burlington, Washington. Cairnspring Mills supplies artisan bakers and industry professionals with freshly stone ground flours.

What You’ll learn: Demo

  • A discussion of local grains, and Bridget will have different wheat grains to show you
  • How to mill flour
  • How to use fresh milled flour to make pasta dough; Bridget will make both plain pasta dough and use spinach powder to make spinach pasta dough
  • How to make Paglia e Fieno (‘straw and hay’)
  • How to hand cut pappardelle
  • Enjoy a bowl of Paglia e Fieno served traditionally with light cream sauce with ham and peas plus a salad
  • How to make hand-formed pasta: Trofie
  • How to make hand-formed pasta: Pici

What you’ll learn: Hands on

  • Use fresh milled flour to make spinach pappardelle and take home what you make
  • Hand formed pasta: make Trofie, and take home what you make
  • Hand formed pasta: Pici, and take home what you make

If you have a question about this class, contact hotstove@tomdouglas.com

 

Advanced Pasta

Where
Hotel Andra
When
Wednesday February 06
6:00 - 8:00 PM
Enroll $90.00