Paste Di Natale: Handmade Pasta for the Holiday Table

Viola's wildly popular class on handmade pastas for the holiday tables returns for its 13th edition. In addition to one of students' all time favorite, 2025 sees the debut of a chestnut flour based Ligurian pasta that captured Viola's heart and palate during a recent visit to the region. Grab your spot to discover flavors that will swoon your holiday guests and techniques that will become part of your Italian cooking language.

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Sfoglia di Grano Tenero all’Uovo ~ Soft wheat and egg pasta dough

Sfoglia Ligure alla Farina di Castagne ~ Fresh Ligurian chestnut flour pasta dough

Battolli Liguri al Sugo Bianco di Funghi ~ Thick Ligurian chestnut fettuccine in a white mushroom ragout

Uovo in Raviolo di Magro al Burro Nocciola e Tartufo ~ Spinach and ricotta maxi raviolo filled with soft egg yolk and topped with beurre noisette and freshly shaved black truffle
 

Allergens: Egg, Dairy, Tree Nuts, Wheat. Concerns? Email info@18reasons.org.

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