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Handmade Ravioli and Pappardelle

With all-purpose flour, semolina flour, extra virgin olive oil, turmeric, salt, black pepper, tofu-

ricotta, green peace and plant-based Parmesan cheese and butter

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Aglio e Olio Sauce

With plant-based Parmesan and fresh parsley garnish with garlic and crushed red pepper flakes

 

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In this class, you'll learn how to make fresh pasta from scratch using a variety of techniques to
create different shapes and styles. We'll explore both traditional methods—like using a rolling
pin—and modern tools such as a pasta maker. You will also develop practical kitchen skills and
discover various cooking styles, all while gaining a rich understanding of pasta's origins and
history.
In addition, you will explore plant-based substitutions and experiment with a variety of unique
flavors, expanding your pasta-making repertoire with delicious and creative options.

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Limited Spaces available.