Chef Giovanni will show you how to make 3 different pastas from Northern Italy in this easy to follow, step-by-step class. Each lecture takes you through how to prepare pasta dough, from the egg to flour ratio per serving, to kneading, preparing a sauce or filling, and how to cut and finish each of the three unique and traditional recipes. Although Chef Giovanni uses a pasta machine to roll out his dough, you can use a rolling pin, too! 

Making fresh pasta doesn’t have to be daunting. And once you’ve mastered making the dough, it can actually be an easy way to make dinner in no time at all!

In this class, learn to make 3 pastas, their fillings, and their sauces!

Hand-Cut Pasta~ This simple pasta illustrates how easy hand-made pasta can be using a pasta machine. This recipe finishes the pasta with a simple and seasonal fresh tomato sauce that takes only minutes to prepare and serve. This recipe demonstrates how to cut your pasta using a pasta knife. It also demonstrates that once you’ve mastered making your dough, you can make this dish in 30 minutes or less from start to finish!

Chestnut Gnochetti~ This truly simple recipe hails from the Alpine region of Val D’Aosta using a combination of chestnut & ‘00’ flour. This traditional recipe demonstrates a simple way to make hand-cut gnocchi where you hand-roll the dough, then cut and cook! This hearty and mouth-watering recipe is finished with a blue cheese sauce and is a guaranteed hit for your foodie friends and family.

Raviolo~ a stuffed pasta made with fresh ricotta, chard, and an egg yolk sauce. You’ll learn to make the filling, along with how to cut, cook, and serve this delicate pasta with huge flavor! This pasta recipe illustrates how to cut pasta dough using a simple template (a cereal bowl about 6” in diameter) you can find in your kitchen.