Tortellini in Brodo
Saturday & Sunday, January 25 & 26, 2025
11:00am-2:00pm both days
with Leta
Pasta Masterclass. In this two-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 rolling pin and traditional tools, students will be guided through rolling a sfoglia (pasta sheeting by hand) and learn to form tortellini filled with a pork-based filling, as well as learn the basic components of brodo di carni (meat broth) to serve the pasta in. Students will gain an understanding of ingredient ratios, sourcing, best storage practices, the tenants of pasta cookery, and troubleshooting to successfully create a detailed, hand-made pasta dish. The class will take some time at the end to eat together on the second day.
Ingredients for this class contain eggs, dairy, pork, chicken, and beef.
This class takes place over two 3-hour sessions. Day 1 covers the brodo and filling. Day 2 includes pasta dough, rolling sfoglia, filling and shaping tortellini.
Registration for this class will close on Thursday, January 23 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Saturday & Sunday, January 25 & 26, 2025
11:00am-2:00pm both days
with Leta
Pasta Masterclass. In this two-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 rolling pin and traditional tools, students will be guided through rolling a sfoglia (pasta sheeting by hand) and learn to form tortellini filled with a pork-based filling, as well as learn the basic components of brodo di carni (meat broth) to serve the pasta in. Students will gain an understanding of ingredient ratios, sourcing, best storage practices, the tenants of pasta cookery, and troubleshooting to successfully create a detailed, hand-made pasta dish. The class will take some time at the end to eat together on the second day.
Ingredients for this class contain eggs, dairy, pork, chicken, and beef.
This class takes place over two 3-hour sessions. Day 1 covers the brodo and filling. Day 2 includes pasta dough, rolling sfoglia, filling and shaping tortellini.
Registration for this class will close on Thursday, January 23 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Saturday & Sunday, January 25 & 26, 2025
11:00am-2:00pm both days
with Leta
Pasta Masterclass. In this two-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 rolling pin and traditional tools, students will be guided through rolling a sfoglia (pasta sheeting by hand) and learn to form tortellini filled with a pork-based filling, as well as learn the basic components of brodo di carni (meat broth) to serve the pasta in. Students will gain an understanding of ingredient ratios, sourcing, best storage practices, the tenants of pasta cookery, and troubleshooting to successfully create a detailed, hand-made pasta dish. The class will take some time at the end to eat together on the second day.
Ingredients for this class contain eggs, dairy, pork, chicken, and beef.
This class takes place over two 3-hour sessions. Day 1 covers the brodo and filling. Day 2 includes pasta dough, rolling sfoglia, filling and shaping tortellini.
Registration for this class will close on Thursday, January 23 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.