Restaurant Quality Pasta @ Home
italian, north american
Ever feel like you can't quite get your home pasta to live up to restaurant iterations? That's because chefs have a few tricks up our sleeves. In this class we'll talk about those tricks and tips and how to use them to create the perfect marriage between sauce and noodle. In class we will focus not just on the how’s of cooking dishes but also on the why’s, so that you can leave class more knowledgeable and ready to tackle the dish again on your own any time! There will also be a live chat that will allow you to ask questions as we go so that you can truly understand the processes being used. Once you sign up you will receive a shopping and equipment list for anyone cooking along at home; we will set you up to enjoy your dish while learning about the fundamentals of cooking. ***PRE-ORDER boxes with ingredients for class are also available for anyone LOCAL (Cincinnati), with PICKUP at Metropole on Wednesdays and Thursdays*** Get your spoons ready! I can't wait to cook with you all.
Fresh Cavatelli, pasta bolognese, parmesan
Bolognese is one of the most well loved pasta sauces, and with good reason. In our version we'll use some dried fennel and oregano to add some depth, and we'll serve it over fresh cavatelli, a perfect pasta shape for grabbing onto the sauce. We'll finish with some parmesan cheese and nasturtium leaves for an herbaceous pop of flavor.