Pasta from scratch is as good as it gets. Learn three classic techniques for making your own at home. After mixing the flour, egg and water to make the dough (simple, right?), we will hand roll to make fettuccine, use a wooden board (garganelli) to form our own tubular pasta, and the corzetti stamp to make coin shaped embossed pasta.
Hand Cut Fettuccine
w/Classic Alfredo Sauce Garganelli Pasta (hand-rolled tubes)
w/Homemade Marinara Sauce
w/Brown Butter Sage Sauce