Master the art of making fresh pasta and classic sauces from scratch. Learn what flours and other ingredients to use, what equipment and how to perfect sauces.
DurationThe Art of Fresh Pasta
Menu:
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
Picture yourself making fresh pasta with your friend or colleague while drinking a glass of wine. Perhaps, spark some healthy competition and make the best dish of the evening.
Unique twists on Italian classics and lots fun with hand-made orecchiette!
This class is an introduction to making fresh pasta from scratch, specially crafted with the beginner in mind. Classes focus specifically on the benefits of creating pasta shapes using freshly milled flours.
Join Kathryn to learn how to make our egg yolk enriched filled pasta dough, together with a Pumpkin & Parmesan filling. Then we’ll teach you how to make your own Ravioli, the easiest of filled pastas, together with Kathryn’s hand chopped Parsley & Walnut Sauce to serve
We’ll make a fresh batch of pasta dough along with a tomato sauce, an alfredo sauce before assembling your creations in our Pasta Bar. (gf option)
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