Handmade pasta and sauces
Every Saturday, 11:00 AM - 2:00 PM · $95 · 3 hours
I built this session around two doughs: egg dough for tagliatelle and a semolina mix for shaped pieces. You learn how hydration changes feel in the hand, when to rest, and how to recover a tacky batch without adding flour in a panic. We cook sauces in parallel so emulsions finish as noodles hit the water. I also show how to stagger batches when you host at home.
What works well
- You leave with dough you rolled and cut yourself.
- Sauce timing matches pasta shape so nothing overcooks.
- Bench setup stays clean with the folding method I use in service.
Limitations
- Gluten is present in all stations.
- Standing work at the bench for most of the session.
Practice the same egg-and-cheese emulsion in our weeknight carbonara recipe.