From making your own dough to transforming it into ravioli - you will be surprised how much you can learn about pasta making in 3 hours.
There is simply nothing to rival fresh pasta with delicious, authentic sauces. We'll even show you classic filled pasta techniques with beautiful fillings and restaurant standard drizzles and garnishes.
- Ravioli ricotta e spinaci e burro e salvia / Spinach and ricotta filled ravioli, sage, brown butter
- Mezzelune con gorgonzola e noci / Mezzelune stuffed with walnut gorgonzola
- Tortellini prosciutto crudo / Tortellini stuffed with prosciutto