Fresh Pasta and Gnocchi

Fresh Pasta 2.jpg

Let’s sip a glass of Sangiovese and learn to make fresh pasta and gnocchi.

Tasting:

  • Make and taste the difference between pasta made with freshly ground whole wheat, type 00 flour, buckwheat, and semolina.

Techniques Learned:

  • The basic techniques to produce gnocchi that is light as air.

  • The magic of pasta water.

  • Why certain shapes of pasta traditionally go with specific sauces.

  • How to determine which type of sauce goes with either fresh or dried pasta (but not always both).

Dishes to Make and Eat:

  • Potato Gnocchi with Mascarpone and Fried Sage

  • Linguini with Pancetta, Carrots, Vin Santo and Cream

  • Buckwheat Pappardelle with Short Rib Ragu

Wines to pair: Sangiovese and sparkling wine

Cost: $120 for 4 friends

Kim Marshall