Lasagna from Scratch
Saturday, February 8, 2025
11:00am-1:00pm and 2:00-4:00pm
with Leta
In this 2-part, hands-on exploration of the pasta traditions of Bologna, students will learn to mix and knead their own egg-based pasta dough. Using a manual pasta machine and traditional tools, students will be guided through pasta sheeting; then the creation of bolognese (traditional or vegetarian) and besciamela (Italian bechamel); and then the assembly of their lasagnas to bake and enjoy at home. Students will gain an understanding of ingredient ratios, sourcing, best storage practices, the tenants of pasta cookery, and troubleshooting to successfully create a hand-made pasta dish. The class will take some time at the end to eat together.
The ingredients for this class will include eggs and dairy.
Ingredients for this class may include pork, chicken, and beef, but students may opt for a vegetarian (mushroom-based) bolognese with advance notice.
This class is a total of 4 hours in length, with a 1-hour break halfway through.
Registration for this class will close on Thursday, February 6 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Saturday, February 8, 2025
11:00am-1:00pm and 2:00-4:00pm
with Leta
In this 2-part, hands-on exploration of the pasta traditions of Bologna, students will learn to mix and knead their own egg-based pasta dough. Using a manual pasta machine and traditional tools, students will be guided through pasta sheeting; then the creation of bolognese (traditional or vegetarian) and besciamela (Italian bechamel); and then the assembly of their lasagnas to bake and enjoy at home. Students will gain an understanding of ingredient ratios, sourcing, best storage practices, the tenants of pasta cookery, and troubleshooting to successfully create a hand-made pasta dish. The class will take some time at the end to eat together.
The ingredients for this class will include eggs and dairy.
Ingredients for this class may include pork, chicken, and beef, but students may opt for a vegetarian (mushroom-based) bolognese with advance notice.
This class is a total of 4 hours in length, with a 1-hour break halfway through.
Registration for this class will close on Thursday, February 6 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Saturday, February 8, 2025
11:00am-1:00pm and 2:00-4:00pm
with Leta
In this 2-part, hands-on exploration of the pasta traditions of Bologna, students will learn to mix and knead their own egg-based pasta dough. Using a manual pasta machine and traditional tools, students will be guided through pasta sheeting; then the creation of bolognese (traditional or vegetarian) and besciamela (Italian bechamel); and then the assembly of their lasagnas to bake and enjoy at home. Students will gain an understanding of ingredient ratios, sourcing, best storage practices, the tenants of pasta cookery, and troubleshooting to successfully create a hand-made pasta dish. The class will take some time at the end to eat together.
The ingredients for this class will include eggs and dairy.
Ingredients for this class may include pork, chicken, and beef, but students may opt for a vegetarian (mushroom-based) bolognese with advance notice.
This class is a total of 4 hours in length, with a 1-hour break halfway through.
Registration for this class will close on Thursday, February 6 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.