Come join renowned cookbook author and chef Molly Stevens for a true pasta experience!
A hands-on workshop where everyone will learn to make three different styles of pastas from three Italian regions, including classic semolina noodles, tender ricotta gnocchi, and a versatile egg pasta that we’ll shape into ravioli and tortelloni. Every one will have a chance to make, roll and shape their own pasta. We will also make a series of springtime sauces to complement the various shapes. At the end of class, we will sit down together to enjoy a springtime pasta feast. Mangia!
About the instructor:
Molly Stevens is a food writer, editor, and cooking teacher. She is the author of All About Roasting and All About Braising, which both won James Beard awards. She was selected as the Bon Appétit Cooking Teacher of the Year and Cooking Teacher of the Year in the IACP Awards of Excellence. Classically trained in professional kitchens in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy. She continues to travel and teach cooking classes across the country. Learn more about her at www.MollyStevensCooks.com