Fresh filled pasta is at the heart of many Italian holiday tables. In Emilia-Romagna, tortellini in brodo are especially associated with Christmas and other important family celebrations. Class begins with an introduction to sfoglia emiliana, the traditional egg pasta dough. Participants will roll the pasta, portion the classic filling, cut the sfoglia, and learn the distinctive fold that transforms each square into a tortellino. Learn the foundations of a clear, deeply flavored meat broth and cook the tortellini in brodo. While the tortellini are being finished, participants will assemble a crisp winter radicchio salad. 

• Pasta all’uovo: sfoglia emiliana made with wheat flour and eggs
• Tortellini in brodo: hand-shaped tortellini filled with pork loin, Prosciutto di Parma, Mortadella Bologna, Parmigiano-Reggiano, egg, and nutmeg, served in homemade meat broth
• Insalata di radicchio, mele, noci e Parmigiano: radicchio with crisp apples, optional walnuts, Parmigiano-Reggiano shavings, and a lemon–extra-virgin olive oil vinaigrette
• Panna cotta alla vaniglia with seasonal fruit

Details

• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (cheese), eggs, tree nuts.
• Don't bring water bottles or personal drinks. Water will be provided.

Materials

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

Class Policies

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