Pasta Making Basics
What to know
In this hands-on class, you will learn the art of making pasta from scratch. Homemade pasta is quite different from dried pasta—it is tender and tasty—and absorbs the sauce in a different way. It is not hard to do; we will use a pasta machine and also roll some pasta by hand.
We will make three doughs: egg noodles, herb noodles and a light whole-wheat pasta. You’ll get to roll different shapes of pasta from bowties and fettucine to filled noodles like ravioli and tortellini.
We will prepare and sample the following dishes: Farfalle with Tomato Cream Sauce; Whole-Wheat Tagliatelle with Homemade Pesto; and Herb Noodles filled with Ricotta & Wilted Greens tossed with Fresh Tomatoes, Olive Oil, Garlic and Herbs.
Each student will go home with recipes and their own handmade batch of fresh-made pasta. Please bring your favorite knives, cutting board, and an apron if you wear one.
The registration and materials fees are to be paid upon signing up for the class. Please send the materials fee to PayPal.me/susanbelsinger. The class fee is due at the start of class. The class minimum is 3 students and the maximum is 8, so sign up soon. Registration closes two weeks before class.
Instructed by Susan Belsinger.
Looking for lodging? The Cabins at Dry Creek are located in the park just down the hill from your classroom. These comfortable, climate-controlled duplex rooms are newly remodeled and offer a private bathroom, queen-sized beds, microwave, and refrigerator. We offer discounts for students staying 3 or more nights. Call 870-269-3871 to book your room.