In this workshop you will work with different wheat flours and explore pasta's regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta and roll it with a pasta machine or by hand.
DurationAll purpose flour or 00? Eggs or water? And what is semolina, anyway? Are you confused by fresh pasta? Take a deep dive with Viola Buitoni to discover the what, where, when and how of one of the Italy's culinary icons.
In this workshop you will work with different wheat flours and explore pasta's regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta and roll it with a pasta machine or by hand.
Last but not least, Viola will teach you simple and elaborate way of cutting and folding pasta. A delectable bite of perfectly dressed homemade pasta in your own kitchen is within your reach!
Our 18th Street Kitchen plays nightly host to hands-on cooking classes, cheesemaking and fermentation workshops, dinners with farmers and brewers, wine seminars... anything to help our community become more excited about cooking and eating great food.
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