Farmington Public Schools

A Series of Fresh Pasta Making

Come along with Chef Joe as you learn how to make Fresh pasta, sauces, and more! In this hands-on series, you will make (and eat!) your own fresh, authentic pasta and sauces. Ingredients and supplies are provided, but bring a container to bring home your leftovers! Pasta 101 is required before taking the other pasta classes. Register for one or two, or take them all. Each session is priced individually. 

1. Pasta 101-   Introduction to the Art of Fresh Pasta Making
   • In this introductory series of pasta making, Chef Joe shows you how to create simple mouthwatering fresh pasta dishes the old world way first creating the dough, rolling out the dough and cutting it into 3 noodle shapes and then pairing them with 3 different sauces.  (Menu: Pappardelle Pasta w/ Bolognese sauce; Spinach Tagliatelle Alfredo; Tagliarini pasta with Salsa di Pomodoro)
2. Pasta 102-  Advanced Pasta Making and Sauces
   • Pasta making continues with this advanced course creating 3 authentic Italian dishes. Paglia Fieno (Straw and Hay pasta), Pasta alla Chitarra, and Mafaldine Pasta (Ruffles pasta ribbons) and pairing them again with 3 distinct sauces. (Menu:
     Paglia Fieno pasta w/ Tuscan Mushroom Sauce; Chitarra Pasta w/ Cherry Tomato Sauce; Mafaldine pasta San Giuseppe)
3. Pasta 103-  Filled Pastas (Ravioli, Tortellini,  and Variations)
   • In our next series of fresh pasta making we will be crafting staples such as Ravioli, Tortellini, Mezza Luna, each with 3 separate fillings and accompanying sauces. (Menu:
     Tortellini in brodo; Spinach & Cheese filled ravioli with freshly made tomato concasse; Chicken sausage, arugula & sun-dried tomato Mezza Luna with a Vodka Sauce)
4. Pasta 104- Specialty Pastas, Flavored Pastas, Striped Pastas 
   • In the last of our series of fresh pasta making, we will introduce you to such specialty pastas as Garganelli, Fazzioletti, Strozzapreti and the history behind these unusual shapes as well as the different sauces they are paired with including a special rabbit sauce from Ischia. (Menu: Garganelli with Pesto; Fazzioletti (pasta Handkerchiefs) w// cherry tomatoes & Burrata; Strozzapreti pasta con Salsa di Coniglio (Braised rabbit))