Must pre-register by check or credit card to attend.

So simple, but it's not. Great pasta is only as good as the ingredients from which it is made, but it starts with flour, eggs, water, and salt. It's all about the flour, (the best is doppio zero or double zero). It's all about the technique. It's all about the sauce and the shape of the pasta and the right kind of sauce for the right kind of pasta. Oh, and surely it's about real Parmigianino Reggiano and savory Ragu and authentic Prosciutto and Chianti, too! All this is kneading up to a really great class, with background information on Italy, pasta, sauce and cheese. Al dente it is!