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Hand Rolled Ricotta Gnocchi
The only thing better than eating these light as air pillows of cheesy goodness, is making them first. Together we will whip up a batch of these amazing gnocchi. This class is not only one of my favorites to teach, but also is one of the easiest to learn. So whether you're a beginner in the kitchen or a seasoned chef, this class will delight the senses and the finished product will soothe the soul. So, let's roll!
Fresh Cut Pasta
Okay, here's a reason to finally dust off that pasta machine you've tucked away, and start rolling out some fresh dough. Why? Because it's easy. Yes! Really, really easy. And fun. And delicious. And, did I mention that it's easy? No worries if you don't have a pasta maker, I do. In fact, I have a few, and I'll bring them along, and show you all how to use them. We'll make a basic egg dough recipe, and cut it into the shapes that you desire. You will be amazed at how simple it is, and it may even inspire you to start your own family traditions.
Warm Stretched Mozzarella
This class is perfect for any level of culinary expertise, or lack thereof (wink, wink). The skills you will acquire through the teachings of this class will "stretch" way beyond our 90 minutes together. Use your new cheese-making abilities to top a pizza, make a fresh Caprese salad or to add to your favorite charcuterie board. This class will surely be a ball of fun... not to be cheesy!