Making gluten-free pasta from scratch is fun. And it is easier than you may think.
During this pasta primer, we will make both cut and filled pastas using gluten-free flour. Viola Buitoni will demonstrate two methods: by machine and by hand. Viola will discuss the regional traditions of pairing pasta with sauce, and will lead the class through the preparation of four different doughs and the appropriate accompaniments for each.
The class will conclude with dinner, wine and conversation.
Tagliatelle all’uovo con ragù
(handmade egg tagliatelle with meat ragù)
Tortelli di magro al burro e salvia
(fresh chard and ricotta tortelli with butter and sage)
Farfalle piccanti agli asparagi
(handmade bow ties with spicy asparagus cream)
Pappardelle ai carciofi e merluzzo
(fresh pappardelle with cod and artichoke sauce)