Age 7 – 18
Students will learn to make a traditional egg pasta dough! The fundamentals of working with the dough and rolling it out to make desired noodles and stuffed shapes. Along with sauces and accompaniments.
Butternut Squash and Parmesan Ravioli
Traditional Marinara Sauce
This menu is not gluten or dairy-free, meat is beef.
Once we receive all registrants, we will split up the class into 2 smaller groups based upon age. Each young chef will receive a recipe book from the class!