The Art of Making Pasta I

The Art of Making Pasta I

Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you've tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old favorites - fettuccine in garlic cream sauce, pappardelle in Bolognese and cheese tortellini in spinach pesto and a few other pasta shapes.  $70

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Schola, 2744 Lighthouse Point East, Baltimore, United States

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