Justylyn Alair - Flavors of Fall ~ Pasta Workshop

Learn how to make fresh pasta from scratch, “Agnolotti” is a type of pasta from the Piedmont region of

Italy, it is a stuffed rolled pasta. With the scent of fall in the air, butternut squash, brown butter, and

sage will make you feel the warmth of the season. What better way than to enjoy your fresh made

butternut squash agnolotti then to finish it with crispy, salty prosciutto. 

In this class you will explore the pastas of Piedmont and the Emilia-Romagna region of Northern Italy.  You will use the finest ground Italian wheat flour, also known as “doppio zero” or “OO” flour to make hand cut pappardelle commonly paired with the famous “Pappardelle alla Bolognese”.  We will also make the Piedmont specialty of “agnolotti”, learning how to sheet, stuff, roll, and cut these “pillow shaped” pastas; after which you will be able to take home your hand cut fresh pappardelle and butternut stuffed agnolotti.

We will be pairing the butternit squash agnolotti with a glass of Arneis, Piedmont wine - included in your class. Bottles will be available for purchase to take home as well.