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Registrations Closed

Pasta 101: Extruded Shapes

<p>Class canceled by studio 6/7/23-CR</p><p><br/></p><p>Join Chris West as we continue with our Italian Week festivities!</p>

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Pasta 101: Extruded Shapes

Pasta 101: Extruded Shapes

<p>Class canceled by studio 6/7/23-CR</p><p><br/></p><p>Join Chris West as we continue with our Italian Week festivities!</p>

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Registrations Closed

About

Pasta is perhaps one of the most delicious rabbit holes one can go down. You can explore shapes or ribbons, soft wheat or semolina, eggy or or not – the possibilities and combinations are endless.

Ultimately though, pasta boils down to this: flour, water and you (and maybe the rabbit for a tasty ragu).

We’ll also cover best practices for cooking pasta and make a couple of sauces that you can easily replicate at home.

Although we won’t be sitting down for a formal dinner, we will be eating a lot of pasta throughout the class as we experiment with different shapes and how they work with our sauces. There will also be a splash or two of wine for comparison's sake. 

Details

  • Ages 21+
  • A $15 materials fee is included in the cost of the class.
  • Registration closes June 15.

Project

Students will make and eat pasta and learn:

  • Best practices for pasta cookery
  • How to make easy and delicious sauces
  • How shapes and texture have an impact on sauce selection

Class Policies

  • Wear closed-toes shoes to class.
Instructor
Chris West

Chris is a tech industry escapee. In the interest of spending more time fiddling around with food, he went on a bit of a sabbatical and now, several years later, he’s still messing around in kitchens. He’s gone to culinary school, taught at that same school, dabbled around in restaurants, and now finds himself here at BARN, heading up the Culinary Arts Studio and teaching classes. When he’s not actively cooking, thinking about cooking, or reading about cooking he can usually be found hanging out with his wife, playing with their many animals (and probably getting ready to do some cooking).

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