Chef's Workshop: Fresh Egg Pasta Shaping

Egg pasta is the prized pasta type that is enjoyed throughout Central and Northern Italy. Similarly like the dried pasta, this one also is composed of two ingredients: an unbleached all-purpose flour and eggs. The same goes for a stuffed pasta plus adding a splash of milk to add some elasticity. Although the egg pasta cooks in a flash, the rolling process can be done manually by hand on a wooden work surface or using a crank machine. In this class guests will:

• Learn about fresh egg pasta and its origin in Northern Italy.
• Discuss the fillings and sauces that are traditionally paired with fresh egg pasta.
• Make your own pasta dough and form pasta shapes to take home.
• Enjoy a pasta dish prepared by our Chef paired with a complimentary glass of wine.
• Take home the adapted recipe.

Class duration is approximate and may vary by 10-15 minutes. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older. Seating is first-come, first-served, please email boston.lascuola@eataly.com if you would like to be seated with a different ticketholder or if you have any questions.