The Perfect Baguette July 11, 2009

Nothing beats fresh pasta from a mom and pop Italian store, except for even fresher pasta made by hand at home. Former Fiamma Pasta Chef de Partie Jessica Botta will share techniques for mixing, kneading and rolling pasta dough. Students will make a basic noodle dough, which can be cut and formed into an infinite variety of shapes, and a more elastic dough that can be filled and folded into ravioli or tortellini. They will round out their education by preparing seasonal fillings and sauces using mouthwatering summer ingredients, such as freshly ripened tomato and basil, with light flavors and textures designed to complement the pastas created. At the end of class, students will sit down to enjoy the fruits of their labor.

Official Website: www.internationalculinarycenter.com/rec