Saturday October 19th Pasta Making with Michela Tartaglia of Pasta Casalinga
The first class of this season is a handmade pasta class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 18 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this fall to teach a class on making pasta. I love having lunch at her shop and know this class will be remarkable.
She will make three pasta shapes: cicatielli, tagliatelle and ravioli. One formed my hand, one a flat rolled pasta and one a filled pasta made with cow ricotta and Italian parsley.
Michela will also teach us how to make three sauces to serve with these pastas: a traditional pomodoro, a golden chanterelle mushroom sauce with sausage, pecorino and thyme and a simple sauce of butter and sage for the raviolis.
The price of the class also includes a copy of Michela's newest book: Pasta for all Seasons, published by Sasquatch Press.
The first class of this season is a handmade pasta class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 18 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this fall to teach a class on making pasta. I love having lunch at her shop and know this class will be remarkable.
She will make three pasta shapes: cicatielli, tagliatelle and ravioli. One formed my hand, one a flat rolled pasta and one a filled pasta made with cow ricotta and Italian parsley.
Michela will also teach us how to make three sauces to serve with these pastas: a traditional pomodoro, a golden chanterelle mushroom sauce with sausage, pecorino and thyme and a simple sauce of butter and sage for the raviolis.
The price of the class also includes a copy of Michela's newest book: Pasta for all Seasons, published by Sasquatch Press.
The first class of this season is a handmade pasta class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 18 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this fall to teach a class on making pasta. I love having lunch at her shop and know this class will be remarkable.
She will make three pasta shapes: cicatielli, tagliatelle and ravioli. One formed my hand, one a flat rolled pasta and one a filled pasta made with cow ricotta and Italian parsley.
Michela will also teach us how to make three sauces to serve with these pastas: a traditional pomodoro, a golden chanterelle mushroom sauce with sausage, pecorino and thyme and a simple sauce of butter and sage for the raviolis.
The price of the class also includes a copy of Michela's newest book: Pasta for all Seasons, published by Sasquatch Press.