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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

Pasta Basics & Beyond
This course will focus entirely on pasta and pasta sauces. You will learn (from an Italian chef) how to cook pasta correctly, how to make several great sauces including the classics plus some new types, and end with how to make fantastic pasta from scratch.

Each week we will cover sauces specifically paired with the pasta type 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.

These classes will include a combination of demonstrations and hands-on cooking. We will eat what we cook, so you can skip dinner and come straight from work. Typically 3 sessions, syllabus in the right column.
• Class 3 (only) - Fresh Made Pasta from Scratch to Sauce
   Thursday - Apr 26 - 6 to 8:30PM
   @ Conard High School (West Hartford)
   >JOIN WAITLIST< to register via Farmington
   >JOIN WAITLIST< to register via West Hartford
   Contact LifeLearn at 860-561-6900 to register by phone.

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!



Pasta Syllabus & Notes:

Class 1: Boxed Pasta
How to cook dry pasta
• Classic sauce: marinara
• Specialty sauces: Asian peanut
Choosing premade jar sauces
No-sauce pasta toss
How to serve pasta dishes
Other class 1 options:
Caesar salad

Class 2: Filled Pasta
• Tortollini
• Assorted fillings: parsley, spinach, mushroom
• Sauces for filled pasta: butter & sage, cream, pumpkin
Other class 2 options:
• Artisan lettuce salad
• Balsamic vinaigrette dressing
• Gnocchi

Class 3: Fresh-made Noodles
Egg fettuccine - the best you ever had!
Classic Alfredo sauce
Other class 3 options:
• Mesclun salad
Smoky tomato vinaigrette
Whole wheat fettuccine - surprisingly good
Spinach fettuccine - veggy pasta
Lemon fettuccine - flavor option
Lemon cream sauce

Discussion Topics:
• Types of boxed pasta: veggy & high-fiber
• Which sauces to pair with each pasta type
• Ingredients: flours for pasta making
• Benefits us using fresh herbs
• Equipment: pasta machines