Mangia! In this all-ages virtual cooking workshop, make your own multicolored pasta dough from scratch. Learn tips and tricks for injecting all the colors of the rainbow into pasta dough by using purées, liquids, and powders. Then, practice rolling it out and shaping it into a beautiful polka dot and striped farfalle (Italian for “butterfly”)!
- 7-8 c. of all purpose or 00 flour
- semolina flour or extra all purpose flour for dusting your workstation
- 5-6 large eggs (substitute water if preferred)
- 2 medium beets, cooked until tender
- 2-3 Tbsp. tomato paste
- 1 Tbsp. ground turmeric
- olive oil
- double handled stock pot
- pressure cooker or instant pot (optional, for preparing beets)
- mesh strainer
- baking sheets
- rolling pin
- cutting board
- paring knife
- bench scraper or wide flat spatula
- plastic wrap or plastic bags
- pasta rolling machine (hand crank, electric, or kitchen aid attachment style), optional but highly recommended
- metal or sturdy plastic straw, or very small round cookie cutters
- fluted roller dough cutter or pizza cutter, optional
- ruler, optional
Please note: There are no gluten free substitutions for this class. In order to follow along with the instructor, please ensure you have the ingredients and equipment ready. Please cook, cool, and peel beets prior to class time. Instructions will be sent 48 hours in advance.
This class is appropriate for all ages, although we ask that anyone under the age of 12 be accompanied by an adult.
This class will take place online through Zoom. Links for Zoom classes will be sent one hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.
Live subtitles will be available upon request during this class. If you would like to request a sign language interpreter, or will be attending class with an aide please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc).
About the teacher:
Laura Scheck is a teacher turned chef and founder of Teaching Table, a cooking school and culinary platform that aims to teach home cooks how to use what they have to cook more, shop less and waste nothing. Laura was trained at the Natural Gourmet Institute but really developed her passion for food trailing her Italian grandfather in his garden and later managing her neighborhood CSA in Brooklyn for 10 years. Laura previously worked as a teacher and coach for educators, making her uniquely suited to share her passion for food in an educational way. She has taught at Natural Gourmet Institute, Mount Sinai Institute for Advanced Medicine, Brooklyn Brainery, Bronxville Adult School, and Cookspace. Her website and blog can be found at www.teachingtable.net.
For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.