January 04, 2017 6:00 PM - 10:30 PM
Institute of Culinary Education
As a follow-up to Pasta 101, this class continues to expand your knowledge and techniques in preparing dishes using dried and fresh pasta doughs. Over the course of the evening, you will learn to create more intricate pastas, such as: Fresh Whole-Wheat, Squid-Ink, and Tomato Pastas with Simple Sauces; Fresh Spinach Lasagne with Bolognese Sauce; Gnocchi with Gorgonzola Sauce; and Tortellini in Cream Sauce with Prosciutto and Peas. Students are not required to have previously taken Pasta 101.
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