Roman Pasta Traditions
Join us in the Farmhouse Kitchen to learn about two of the classic pastas of The Eternal City. Chef Strojan will guide you through the history, technique and process of making two of his favorite Roman pastas – Carbonara and Amatriciana. We will make and roll pasta together while chef demonstrates the sauces.
Pasta 102: Stuffed Pastas
Join us in the Farmhouse Kitchen, with Chef Edward Strojan, to explore the delicious world of Stuffed Pasta. Chef Edward will demonstrate the pasta making process and discuss the history and technique of various shapes with their traditional fillings while you make and stuff tortellini and mezzalune.
Pasta 101: The Basics of Homemade Pasta
Pasta 101 is an elemental pasta and sauce class featuring two different types of pasta doughs and two sauces made from scratch. Guests will learn both hand rolled, and machine rolled shapes during the class.
Fresh Herb Pasta Carbonara
Adding herbs to your pasta dough gives an extra layer of flavor to your final dish. We’ll be teaching how to make an herb-flavored pasta dough using parsley, then a creamy carbonara to finish.
Homemade Cavatelli
We’ll get hands on mixing the pasta dough, forming and then rolling our cavatelli on special boards to get their traditional texture.
Parisian-style Gnocchi
We’ll introduce a French recipe that uses flour and an egg base, rather like a pate a choux
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