Let me share with you the simple math and techniques used in making fresh egg pasta, including how to mix, rest, roll and cut it with confidence. Then you will learn, step by glorious step, to make my version of classic bolognese sauce.
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Earlier Event: January 25
1/25 WNYC Online: First Pressed-An Olive Oil Exploration
Later Event: February 13
2/13 The Civic Kitchen Online: Valentine’s Passion Red Menu