Think everything pasta for this four day Teen Camp. We will start out learning how to make fresh egg pasta dough and hand cutting it into tagliatelle. In groups of 4 the teens will learn how to make a fresh Italian red sauce for the hand cut pasta. On day two, we will learn how to make ravioli with a ricotta and mozzarella filling and an herbed parmesan cream sauce. Day three everyone will learn how to make two hand made pasta shapes using semolina dough: fusilli and cavatelli. For this pasta we will prepare a creamy parmesan and sausage pasta sauce. On day four the teens will compete in their groups making handcut ravioli with a fresh red sauce and judges will choose a winner. Can you say, "Buon Appetito?".
The class runs Monday through Thursday. The flexibility is yours to choose the number of days that best fits your schedule and culinary interests.
Ages: 12 to 17
Class capacity: 26 students.