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. 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.
Class Made Pasta Dough / Parmigiano-Reggiano / European Butter
Ricotta and Parmesan Filled Pasta Made in Class / Basil / Marinara / Parmigiano-Reggiano
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Professional Chef