Fresh pasta has brought generations of Italians together around the kitchen table, transforming a few simple ingredients into memorable meals. This class celebrates the tradition of la sfoglia while embracing the resourcefulness of Italian home cooking, where every piece of dough has a purpose. Participants will discover how a single batch of fresh egg pasta dough can become two classic dishes. 

We will begin by mixing, kneading, and rolling fresh pasta dough made with locally milled flour, blending authentic Italian techniques with exceptional Pacific Northwest ingredients. Students will prepare fresh tagliatelle to serve with a traditional slow-simmered meat ragù, then transform the remaining dough into rustic maltagliati for a classic Pasta e Fagioli. Along the way, we'll explore the traditions behind these timeless recipes before gathering around the table to enjoy the meal together. Participants will leave with recipes, a small batch of fresh pasta, and the confidence to continue making pasta from scratch in their own kitchens.

• Tagliatelle al Ragù – Fresh handmade egg pasta served with traditional slow-simmered Bolognese sauce
• Pasta e Fagioli con Maltagliati – Classic Italian bean soup finished with rustic pieces of fresh pasta.

Details

• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: dairy milk, eggs, wheat.
• Do not bring water bottles. Water will be provided.

Materials

• A materials fee of $20, included in the price of the class, covers everything you need.

Class Policies

• You must wear closed-toe shoes and tie back long hair.
• Ages 14 and up are welcome.