One dough, four shapes, endless possibilities. This hands-on pasta class hosted through Cozymeal in Minneapolis, which connects you with top-rated local chefs, shows you how technique alone transforms flour, eggs, salt and olive oil into tagliatelle, ravioli, orecchiette and cavatelli.
Your hands-on cooking experience features:
- Tagliatelle – long ribbon pasta from flour, eggs, salt and olive oil
- Ravioli – filled pasta pillows from flour, eggs, salt and olive oil
- Orecchiette – hand-pressed "little ears" from flour, eggs, salt and olive oil
- Cavatelli – hand-rolled pasta shells from flour, eggs, salt and olive oil
You will leave with four Italian pasta-making techniques and the confidence to bring handmade pasta to your table at home. Guests are welcome to bring wine or beer to enjoy throughout the experience.
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