Saturday, May 29th
12 pm - 2 pm, followed by lunch
Come learn how to make rustic hand torn pasta, traditional tagliatelle, farfalle, and delicate ravioli filled with spring vegetables, using Soul Food Farm eggs. Samin will discuss the ins and outs of pasta-making, including which types of flours to use, tips for rolling even, smooth pasta, and how to best store homemade pasta. Each student will receive a recipe guide and some pasta to take home.
After class, we'll sit in the shade to enjoy a lunch of our pastas and a few other light dishes.
Come prepared to get your hands dirty, because this will be a (very) hands-on class!
Cost: $75 per person; includes lunch. Soul Food Farm CSA members get $10 off one ticket