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"I happen to believe that you should learn to feed yourself and maybe a few others. ... Instead of shutting down home ec. we should have just expanded it and made everybody take it."
- Anthony Bourdain

Filled Italian Pasta
This course will focus on filled pasta and pasta fillings. You will learn (from an Italian chef) how to make fantastic pasta from scratch and then how to fill it as for ravioli and tortellini. We will also make fresh crepes and fill them as for manicotti.

We will also cover sauces specifically paired with the filled pasta types being cooked in the class. We will also discuss how to choose a good sauce at the store if you don't want to bother making one from scratch as well as how to "doctor" a jar sauce to make it your own.

This class will feature both presentations as well as hands-on cooking. Class size will be limited, so be sure to sign up early.

1 session:
• Wednesday - Apr 3 - 6 to 8:30 PM
   Room D108 @ Glastonbury High School
        >YOU MISSED IT<
• Wednesday - May 8 - 6 to 8:30 PM
   Room D108 @ Glastonbury High School
        >YOU MISSED IT<
Contact Glastonbury Continuing Ed at 860-652-7253 to get on the mailing list for future classes and events.

This course was inspired by the Complete Book of Pasta and Noodles from the folks at Cook's Illustrated Magazine. See my reading list for more info. We will use the instructor's copy as a master reference for this course along with recipes and class notes in his own cookbook.

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If you recently took one of my classes, please provide some feedback on what you liked and what you want me to change. You will immediately be rewarded with a nice recipe!



Filled Pasta Syllabus & Notes:

Basic Egg Pasta Dough
Crepes and Crespelle
• Fillings: parsley, spinach, mushroom
• Sauces: marinara, sage, cream, butternut

Other Cooking Courses:

Pizza Night

Fresh-made Pasta

Classic Sauces

Perfect Roast Chicken

Perfect Roaast Duck