When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well, they do. We’ll make Pappardelle with Pesto Genovese, Ricotta and Pancetta; Linguine alla Vongole (Clam Sauce); Ravioli Quattro Formaggi (Four Cheese Ravioli).
Friday, August 9, 7:00 to 10:00pm