Northern Italian Short Grain Pastas - With Justylyn Alair

Learn how to make fresh short grain pasta dough from scratch including Tortellini, Cavatelli, and

Gnocchi. Gain or refine your skills and perfect hand rolling, stuffing, and folding pasta.

In this class you will explore the different types of short grain pasta and learn how to make the potato

dough, “gnocchi”. You will use the finest ground Italian wheat flour, also known as “doppio zero” or

“OO” flour. We will make and taste “Gnocchi al Tartufo Nero”, seared gnocchi with a black truffle pan

sauce.

Gnocchi al Tartufo Nero will be paired with a glass of Arneis, Piedmont wine; included in your class.

Bottles will be available for purchase to take home as well.