flour + water Chef Thomas McNaughton conduct's a pasta class series. Join us for a workshop and dinner in the Dough Room!
This 3-part series is focused around the building blocks of pasta making. These hands-on classes offer techniques for making fresh pasta; each class building upon the foundations of pasta making. Guests will be greeted with a glass of prosecco and they will taste everything made in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow. At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.
Pasta Class I- Monday, June 6 at 6.30pm
Pasta Class II- Monday, June 13 at 6.30pm
Pasta Class III- Monday, June 20 at 6.30pm
Pasta Class I- Thursday, July 7 at 6.30pm
Pasta Class II- Thursday, July 14 at 6.30pm
Pasta Class III- Thursday, July 21 at 6.30pm
Each class is priced at $220
(inclusive of dinner, tax & 20% gratuity)
Where: flour + water's Dough Room,
2401 Harrison Street San Francisco, CA 94110
** flour + water does have a 48-hour cancellation policy. If less notice is given there is a charge of $90 per person.
**It is recommended that guests follow the pasta course curriculum.
Pasta Class I: In this first class, Chef Tom will talk about the variety of flat noodles and pasta dough found regionally throughout Italy, with an overview of their ingredients, textures and uses. Guests will practice mixing dough, explore making flat noodles with a rolling pin and hand-cranked pasta machine, and hand cutting noodles with a knife.
Pasta Class II: In this second class, Chef Tom will discuss the world of stuffed pastas. Guests will make a variety of filled pastas in different shapes, inlcluding: cappelletti, francobolli and agnolotti. Extensive attention will be given to various fillings, including meat and ricotta.
Pasta Class III: In this advanced class, Chef Tom will offer a more comprehensive understanding of flat noodles, stuffed pastas and complicated fillings. Learn more about the varieties of dough and flour that can be incorporated into the pasta making process to create some of the more interesting dishes, such as cappellacci dei briganti (noodle) and scarpinocc (stuffed pasta).