A few years ago, I started experimenting with adding whole-grain and heritage flours to my pasta dough, with great results. Join me for this online class all about making delicious pasta with whole-grain and heritage flours. We’ll learn which flours are best suited for pasta and how to mix them to achieve pasta with great texture and flavor. And we’ll make a sauce to pair with our pasta.
You will receive printable recipes and a list of ingredients and equipment a week before class. The day before class, you’ll receive an email with a link to join the class on Zoom.
Other classes in this series are:
Pasta 101: Semolina Pasta and Hand-Made Shapes
Pasta 201: All-Purpose Pasta and Cutting Noodles
Pasta 301: Ravioli and other Stuffed Pasta
Pasta 401: Homemade Gnocchi (Potato or Ricotta, depending on the season)
Pasta 501: Special Shapes (a rotating selection of “showstopper” pastas and sauces)
All classes take place on Zoom and generally run about 2 hours. Spaces are limited to 8 to 10, depending on the class, so that everyone can receive the individual instruction necessary to master pasta-making and shaping techniques.
Making homemade pasta can seem daunting but once you get going you’ll be unstoppable!