Making stuffed pasta in summer is an especially rewarding project—so much beautiful produce to inspire us in the kitchen! In this class, we will make two different stuffed pastas: Mezzalune alle Melanzane (Eggplant Half-Moons), and Anolini alle Zucchine (Zucchini Anolini).

We’ll make egg-and-flour pasta dough from scratch; stretch the dough into sheets with a pasta machine; and use those sheets to create our mezzalune and anolini. We also make the eggplant and zucchini fillings, and two sauces to dress our 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 online.

Please note that you’ll need a pasta machine or a stand mixer pasta attachment to stretch the dough into sheets.

Prior pasta-making experience is helpful (though not essential) before taking this class. For example, if you’ve taken either my regular Stuffed Pasta class or my Fresh Egg Pasta Class, which I teach periodically throughout the year, you’re in good shape.

All classes take place on Zoom and generally run for about 2 hours. Space is limited to 8 to 10 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!