Turn a classic comfort dish into a skill you can recreate anytime.
In this interactive class booked through!, Chef Rajeswari breaks down the essentials of pasta-making step by step. Start by preparing a traditional dough with flour, eggs and olive oil, learning how to knead and roll it for the perfect texture.
Next, cut your dough into fettuccine and cook it to an ideal bite. While it boils, build a smooth Alfredo sauce with cream, garlic and Parmesan, mastering the technique that gives it a velvety consistency. Chef Rajeswari shares tips on seasoning and emulsifying so the sauce clings beautifully to the pasta.
Enjoy your freshly made fettuccine Alfredo in a relaxed Bay Area venue and leave with practical skills you’ll use again.
