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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

Fresh Made Pasta from Scratch to Sauce
Learn how to make perfect pasta dough from scratch and then roll and cut it into noodles like fettuccine and tagliatelle. We will cover both hand-made (so you can do it at home without special equipment) and using a simple pasta machine for larger batches. We'll also cover several great sauces to go with our fresh pasta and coloring pasta using vegetables. Come alone or with a friend to share the fun.

1 session:
• Monday - April 1 @ Henry James School (Simsbury)
Contact Simsbury Continuing Ed at 860-658-3870 to register and/or 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!



Syllabus & Notes:

Fresh-made Noodles
Egg fettuccine - the best you ever had!
Classic Alfredo sauce
Other class options:
Whole wheat fettuccine - surprisingly good
Spinach fettuccine - veggy pasta
Lemon fettuccine - flavor option
Lemon cream sauce
• Butternut squash sauce
Asian peanut sauce

DOWNLOAD class recipes (PDF)

Discussion Topics:
• Which sauces to pair with each pasta type
• Ingredients: flours for pasta making
• Equipment: pasta machines

Other Cooking Courses:

Pizza Night

Filled Italian Pasta

Classic Sauces

Perfect Roast Chicken

Perfect Roaast Duck