Pasta fresca (fresh pasta) is both gratifying to make and satisfying to eat. Kneading and rolling dough is a pleasure for the novice and accomplished cook. The Cooking School Staff teaches three types of pasta that are sure to impress. This is a hands-on class.
Menu: Fettuccini with Prosciutto and Spring Peas; Spinach Ravioli Stuffed with Herb Cheese; Spaghetti with Pesto