Pasta Masterclass
A Night in Bologna

This is a night where we talk about and execute perfect egg pasta. For shapes, we make one filled pasta and one noodle. All students are going to make, roll and pinch pasta, and we are going cook it communally and sit and eat one pasta at a time. We are going to have a light dinner appetizer - the original caesar dressing from Piedmont region. We will finish with Gelato with Sicilian Olive Oil and Flakey Sea Salt

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Tender Winter Vegetables with Bagna Cauda Dressing, 24 Month age Parmigiano, Soft Eggs, Vin Cotto, Winter Greens, Housemade Sourdough

Tortellini with Veal, Pork and Mortadella, Parmigiano Fonduta, Crushed Hazelnuts, Aged Balsamic

Tagliatelle al Ragu alla Bolognese, Hand Cut Egg Noodles with Traditional Ragu, 36 month old Reggiano

Vanilla Gelato with Sicilian Olive Oil and Maldon Sea Salt