Hand-Cut Pappardelle with Prosciutto, Walnut and Sage Cream Sauce
Blood Orange Hazelnut Fennel Salad
Instructor: JoyD
What You Will Learn
Cooking Class Description: Try your hand at creating fresh, spring-inspired pasta! In this class, you’ll make homemade pasta dough for your delicate egg ravioli and hand-cut pappardelle. Then, we’ll make delicious sauces to pair with each pasta. We’ll finish the class by creating a light and crunchy salad perfectly balanced with citrus and fennel.
What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
You will work with other students in groups of 4, sharing workstations and equipment.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
Hands-on classes are limited to 12-16 students, depending on location.
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
