Pasta Series: Agnolotti
This class is: in-person; hands-on; vegetarian
Menu: Winter Squash Agnolotti with Sage and Brown Butter
Allergens: EGGS, MILK, WHEAT
Join us at North Coast Food Web for this first installment of our Pasta Series! For this workshop, we will focus on a filled pasta called agnolotti, which hails from the northern Italian region of Piemonte.
We will learn:
- how to make and roll out fresh pasta dough;
- how to fill the dough with a filling of roasted local heirloom winter squash;
- the paramount value of pasta water!
- the deceptively simple task of making a pasta sauce;
- how to brown butter and fry sage
The workshop will be led by local cook Andy Catalano. Andy has been making fresh pasta for over two decades, on farms in Italy, kitchens in New York City and Portland, and locally for a couple pre-pandemic years while running a dinner service at Street 14 Cafe. He also whips up the regular Sunday pappardelle al ragu or Tuesday night orecchiette at home for his family.
Fresh pasta is something that feels right anytime of the year, and offers a beautiful and satisfying vehicle for eating more wonderful local foods. You can truly make a pasta sauce or filling out of any local ingredient!
This workshop will be part of an ongoing series exploring pasta in its many forms. Don't miss out on this chance to expand your culinary repertoire and mingle with fellow food enthusiasts. We look forward to seeing you!
Date & Time
Tue, Jan 30, 2024 5:00 PM - 7:00 PM