Fresh Pasta Kitchen: Three Sauces

Weekly schedule

About this program

Participants make fresh pasta dough from scratch, including mixing, kneading, resting, rolling, cutting and cooking. They then use the fresh pasta to explore three contrasting sauces: Traditional-Style Carbonara Smoked Salmon, Tomato & Spinach Cream Sauce Spicy Sausage, Garlic & Kale This gives participants three very different ways to finish fresh pasta — an egg-and-cheese emulsion, a creamy seafood sauce, and a savoury sausage-and-greens preparation.