This is one in a series of pasta classes I am teaching on Zoom. In this class we make egg-and-flour pasta dough; stretch the dough into sheets with a pasta machine; and use those sheets to create ravioli and other stuffed pasta. We also make lemon-ricotta filling for our pasta. Among the shapes we make: hand-cut and stamp-cut ravioli (square, half-moon, round); tortelloni; and “caramelle” (candy-shaped pasta).

You will receive recipes and a list of ingredients and equipment needed a week before class. The day before class, you will 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 How to Cut Noodles
Pasta 401: Homemade Gnocchi
Pasta 501: Special Shapes (a rotating selection of “showstopper” pastas and sauces)
Pasta 601: Heritage and Whole-Grain Pasta

All classes take place on Zoom and generally run for about 2 hours. Space is limited to 6 to 8 participants so that everyone can get the individual attention needed to successfully make beautiful stuffed pasta.

Making pasta by hand can seem daunting, but it's also rewarding and once you get going, you'll be unstoppable!