All levels of cooking abilities are welcome in my classes.
Minimum of 6 participants required for all private classes.
*Children under 18 wanting to attend a class with 6 or more adults will be $30 per child
Note: A large kitchen with a center island is ideal for any class. Smaller kitchens may require we limit the amount of equipment and thus the amount of pasta produced for your to enjoy.
Participants will make their own pasta dough using egg yolks and "00" flour. Once your dough is made and rested, you will use it it in class to make different styles and shapes of pasta including garganelli, farfalle and ravioli. All pasta we make in class will be prepared by chef Joe and served at the end of class. Chef Joe provides all the ingredients to make and serve the pasta including sauces, cheese and basil. Class will last approx 3 hours.
Chef Joe will demonstrate a large batch of pasta dough using only egg yolks and "00" flour. This dough will be used in class to make different shaped ravioli and hand cut noodles.
Farfalle and Garganelli made in class / Parmigiano-Reggiano / European Butter
Ricotta and Parmesan Filled Pasta Made in Class / Basil / Marinara / Parmigiano-Reggiano
Participants will make their own pasta dough using egg yolks and "00" flour which will be rolled into lasagna sheets for your final dish. You will make your own lasagna consisting of fresh pasta, marinara, bechamel, spinach/basil and mozzarella sauce. Chef Joe will show you how to bake, cool and slice your lasagna in a unique way that will wow your family and friends, Class will last approx 3 hours.
Chef Joe will demonstrate a large batch of pasta dough using only egg yolks and "00" flour. Each participant will make dough at the same time following Joes instructions. This is the dough you will use for your finial dish.
Fresh Romaine Lettuce / Croutons / Parmesan / Crouton / Caesar Dressing
Fresh Pasta / Marinara / Bechamel / Mozzarella / Basil / Parm
Participants will make their own pasta dough using egg yolks and "00" flour and color them using natural food coloring derived from fruits and vegetables. Once your dough is made and rested, you will use it in class to make more advanced shapes and designs of different pasta like two-toned striped doughs and season shapes like christmas trees, hearts, or football jerseys, We will also use make a fresh pasta using Chef Joes pasta extruder. All pasta we make in class will be prepared by chef
Chef Joe will demonstrate a large batch of pasta dough using only egg yolks and "00" flour. This dough will be used in class to make different shaped ravioli and hand cut noodles.
Semolina Pasta Dough / Parmigiano-Reggiano / Truffle Butter
Ricotta and Parmesan Filled Pasta Made in Class / Basil / Marinara / Parmigiano-Reggiano
The chefs will be taught how to make the following shapes of pasta. Farfalle (bowtie), garganelli and tortellini. Everything your child makes, they take home to show off to their family. Class will last approx 2 hours
Chef Joe's Favorite Cookie
Marinara Sauce on Half / Butter on Half / Parmesan Cheese
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