Pasta Making Class

100 Charlotte Street,Asheville NC 28801

18 August, 2022

Description

There’s nothing quite like the taste of silky, homemade fresh egg pasta. For this class, we’re partnering up with the founder of q.b. Cucina, Sarah Ubertaccio, who will show you how to master the art of fresh egg pasta from scratch! After making pasta together, we’ll then pair it with two sauces featuring Chop Shop’s finest meats and ingredients. What we’ll cover: START: Meet and greet. Enjoy a glass of wine and some housemade charcuterie while Sarah shares some history and interesting facts about fresh pasta! LEARN/MAKE: Let's make fresh egg pasta dough: we’ll talk about the nuances of the ingredients, measurements, and how to properly knead the dough. Plus, troubleshooting common dough problems. You’ll be paired with a partner and together you’ll make your very own pasta dough. While your dough rests, we’ll talk about the sauce pairings. For this class, we’ll serve the garganelli with two classic sauces from Emilia-Romagna. COOK: Roll out the pasta dough and shape the garganelli. You’ll get to practice making this unique shape, then we’ll cook them up and enjoy your homemade noods! Garganelli, served two ways Burro e Oro (Tomato & Butter): Meaning ‘butter and gold.’ Oro is a nod to pomodoro, the Italian word for “tomato.” This is a simple sauce from Emilia-Romagna, particularly popular in later summer, early fall when tomatoes are preserved for winter. It’s often served with fresh cheese tortellini. Ragù Bianco (White Ragu): Another typical sauce of Emilia-Romagna, although perhaps lesser known than the classic “ragu bolognese.” This tomatoless ragù allows the richness of the egg pasta to shine through. The best with Chop Shop meat!!!