Asian Noodle Primer

An introductory course to homemade pasta, culminating in a dinner served with wine.

Making Asian noodles from scratch is fun. And it is easier than you may think. During this pasta primer, Linda Tay Esposito will demonstrate two ways to make fresh noodles: by machine and by hand. The first is faster, but it requires special equipment; the second is a labor of love, ideal for a leisurely weekend or group activity. She will discuss the regional traditions of pairing noodles 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.

MENU

Sichuanese Liang Fan Cold Noodles - Mung Bean Noodles with Bang Bang Chicken
Singaporean Mee Pok - Flat Egg Alkaline Noodles with Minced Pork, Shrimp, and Crispy Garlic
Malaysian Seafood Hor Fun - Rice Noodles with Seafood and Egg Gravy
Indian Chendol  - Pea Noodle with Coconut Milk and Palm Sugar

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy, where she is now head of operations. She writes a food blog at www.flavorexplosions.com