When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally.
When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally.
Abby Hitchcock grew up on Long Island’s rural East End, known for its fishing and farming (fresh bay scallops, stripers, flounder, bluefish, farm-stands, and pick-your-own strawberries/pumpkins/apples). From her mother she learned to love simple fresh local foods and from her father, an amateur chef who enjoys preparing American and ethnic feasts, a love of reading menus and preparing exotic fare.
But it wasn’t until she attended university in England, where she was placed in a “self-catering” flat (shop, cook and feed yourself) that Abby found that food was her passion: shopping for it, cooking it, eating it, researching it.
Abby began poking about in the greengrocer’s and butcher’s shops and preparing amazing repasts for her English flat mates—a New York brunch or an American Thanksgiving for 12— in her tiny kitchenette. After she earned her degree in Botany, she returned to the States and enrolled in Peter Kump’s New York Cooking School (now The Institute of Culinary Education).
With her Peter Kump diploma in hand, Abby went on to work at The Tea Box at Takashimaya in New York, Vong in London and at the BBC’s Vegetarian Good Food Magazine. She has been a private chef, worked at Martha Stewart Living television and run her own catering company.
She finally settled down as part owner, then sole owner, of Abigail’s Kitchen (formerly Camaje) in Greenwich Village. In 2022, having weathered the pandemic and 25 years on MacDougal Street, Abby moved her business to the Lower East Side. She also opened Betty, an American restaurant located in the same building on Henry Street.
Come and learn how to make your own frest pasta from scratch with two different sauces and Diana will guide through the techniques of pasta making with all imported Italian products.
Discover the art behind making fresh pasta. This is part one of a two part series led by one of our seasoned chefs. This hands on class will show you all of the steps to create delicious pasta at home!
Always wanted to make pasta at home but don’t have a fancy pasta machine? This class is for you as we use simple dough recipe and your hands to make different pasta shapes! During the class, you will make the pasta dough and create shapes such as cavatelli, trofie, orecchiette, and lorighittas.
Join us for an evening of Italian cooking and dining. Start the meal off with a hearty Minestrone soup and learn how to make hand rolled gnocchi and a carbonara sauce filled with bacon and cheesy goodness.
Join us as the Chef of La Scuola showcases the true art of fresh pastamaking, demonstrating how to make and shape some of Eataly's favorite fresh pastas. Guests will get to try their hand at rolling out the dough and forming their own shapes, like Cavatelli, Fusilli, Orechiette, and Trofie.
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