Vegan Italian Pasta and Garden Bounty
Price:$95 Per person
About
Learn how to create regional Italian pasta dishes using egg-free pasta bianca.
This interactive cooking class showcases regional Italian cuisine for plant-based diners. You'll explore the rich culinary traditions of Italy while focusing on fresh, seasonal ingredients.
Chef Megan will teach you how to prepare an egg-less semolina pasta dough and transform it into two distinct shapes. You’ll roll trofie pasta, a corkscrew-like staple of the Liguria region and use classic gnocchi boards to form Malloreddus pasta, a Sardinian ridged shell-shaped pasta. Pair each dish with vegan versions of traditional sauces, then round out the meal with rustic panzanella salad and a creamy Italian dessert.
Guests are welcome to bring wine and beer to enjoy during the class.
Menu
Panzanella Salad
With baguette, cucumber, sweet peppers, tomato, balsamic vinegar, basil and extra virgin olive oil
Malloreddus Ragù
With handmade ridged shell pasta, lentils, carrots, celery and walnuts
Trofie Pasta With Pesto
With hand-shape pasta, basil, parsley, pine nuts, garlic, green beans and red potatoes
"Panna" Cotta
With coconut cream, agar agar, vanilla, orange and Amaro compote