Under the guidance of Chef Tess, guests in this cooking class will learn the foundational techniques of pasta making. With only two ingredients, eggs and flour, learn to make tender and flavorful homemade pasta and sauces. Start by creating a savory and complex truffle and celery root filling for ravioli, then choose from three sauces and accompaniments to pair with handmade linguine. Choose from a classic Bolognese, creamy carbonara or classic con vongole (with clams). To finish the meal, try out a French technique to create a sweet treat: chocolate profiteroles.
Truffle Oil and Celery Root Ravioli
With vegetable broth and herbs
Bolognese with beef, veal, pork, celery, carrot, onion and herbs
Carbonara with guanciale, peas, eggs and cheese
Con vongole with clams, white wine and parsley
With choux pastry and cream