Learning how to make fresh pasta is a skill that you can enjoy for a lifetime. Turning eggs, flour and salt into beautiful pasta is so rewarding! In this class everyone will make their own dough to take home and we will make lots of dough to practice and to cut into basic shapes. We will make three simple sauces for our fresh pasta to enjoy together. This is a beginning homemade pasta course.
Please bring a container for your homemade pasta.
Instructor: Chef Tricia Wheeler
Tricia Wheeler is a local entrepreneur and a classically trained chef. In addition to creating The Seasoned Farmhouse; Tricia publishes Edible Columbus, a magazine devoted to revealing the way lives are touched by locally grown foods at every stage, from the farmer’s field to the dining table. Tricia is passionate about French cooking, supporting local farms, antique dishes, elaborate table settings and exquisite food! She lives in Upper Arlington with her husband Scott, and daughter, Kensington.