Is there any pasta dish more desirable than this one? Tagliatelle Verdi alla Bolognese features silky spinach noodles dressed with the traditional, luxurious ragù from Emilia-Romagna. Think of it as a slightly less labor-intensive version of Lasagne alla Bolognese (which we’ll talk about in class).

We’ll start by making a batch of glorious emerald-green spinach pasta. While the dough is resting, we’ll start the ragù—a tricky sauce that requires the right ratio of ingredients, a watchful eye, and a boatload of patience.

We’ll also discuss how to turn same components into a lasagna, as well as other adaptations and variations. A couple of basic appliances are recommended for this class: a blender (or food processor) to purée spinach; a food processor or stand mixer for mixing the dough (which can also be mixed by hand); and a pasta machine for rolling out sheets.

All classes take place on Zoom and generally run for 2 hours. Space is limited to 8 people so that everyone can receive the individual instruction necessary to master the techniques.

If you’ve been wanting to improve your pasta-making skills or learn how to make one of Italy’s most traditional and beloved pasta dishes, this class is for you.