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Italiano: Fresh Pasta- Handmade, Homemade
April 16, 2014 @ 12:30 am - 3:30 am
From flour and eggs to artisan-at-home pasta, the results aredelicious. Fresh dough in minutes, roll by hand or machine, and have pasta in the pot in less than an hour. We’ll make spinach lasagne sheets,free cut pappardelle, shape handkerchief ravioli and sublime silky fettuccine.
Chef Glenys Morgan
Spinach and Wild Mushroom Lasagne
Pappardelle with Classic RagÃ¹ Bolognese
Kabocha Squash and ParmigianoRavioli with Sage Infused Brown Butter
Gnocchi “al forno”
To sign up for this class please call 604 428-3700 or email firstname.lastname@example.org. Payment is required to confirm, no seats can be held.