Fresh Pasta and Gnocchi

Let’s sip a glass of Sangiovese and crank out some fresh pasta.

Tasting:

• Taste the difference between pasta made with type 00 flour, freshly ground whole wheat, buckwheat, and semolina. We’ll cook up a small taster of each and compare the textures and flavors.

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 Browned Butter, Fried Herbs and Parmesan

• Four Cheese Ravioli with Spicy Puttanesca Sauce

• Buckwheat Pappardelle with Mushroom Bolognese and Fresh Parsley