Event

Home Ec: The Pasta Course

Come spend an empowering afternoon learning the intricacies of fresh pasta-making with chef Samin Nosrat.

After discussing the history and science behind pasta fresca, Samin will take you into the kitchen to demonstrate the ins and outs of making, rolling, and shaping fresh pasta. She'll cover such topics as which types of flours to use, tips for rolling smooth, even sheets, and how to best store and cook handmade pasta.

Then, it'll be your turn to work with fresh farm eggs and a variety of high-quality flours. You'll learn how to make several shapes, including rustic hand-torn straccetti, traditional tagliatelle, farfalle, and delicate ravioli.

Each student will receive a recipe guide and some pasta to take home.

You'll leave empowered and informed, knowing how to make delicate, tender sheets of pasta whenever you like.

ABOUT SAMIN NOSRAT
A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Ciao Samin.