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curiouskitkatt

Pasta Classes by Fabio Trabocchi - Feb 9, Feb 16, and Mar 2 - Sold Out

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So I did the colored pasta class.  We didn't make the pasta using the well method because of the color, but I kind of liked using a bowl, as I am not great at the well method anyway.  The class ran a little late getting started (had an extra person join) and ran over too, about 30 mins, just FYI for parking.  It was a very hands on class and I learned good technique.  They kind of explained how they made the colored paste, but it would have been better to have this as part of the demo, as I don't think it would be very easy to make spinach in quite that consistency.  But the pasta took a long time in itself with her checking and watching our progress, so I can see why they did the shortcut, but it could have been better.  I think having the class in not a dedicated cooking space/class space made it a little hard as whenever the instructor needed something they had to run and get it, but I am sure they will become a more well oiled machine.  Also the table space was not so large, so you couldn't really have drinking glasses on the tables.  Having said all that, it was a very good class and well worth the price.  I learned a lot that I will use going forward, and I am really looking forward to the semolina class.  I also would be interested in the stuffed pasta class for the future (although learning to make dumplings and empanadas, I could probably tackle this on my own just fine).  We got a taste of pasta at the end, but it isn't a meal (I didn't expect that, again just wanted to note it as so many cooking classes are different in how they do things).  The instructor was a sfoglina from Italy and really nice.  

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7 hours ago, ktmoomau said:

So I did the colored pasta class.  We didn't make the pasta using the well method because of the color, but I kind of liked using a bowl, as I am not great at the well method anyway.  The class ran a little late getting started (had an extra person join) and ran over too, about 30 mins, just FYI for parking.  It was a very hands on class and I learned good technique.  They kind of explained how they made the colored paste, but it would have been better to have this as part of the demo, as I don't think it would be very easy to make spinach in quite that consistency.  But the pasta took a long time in itself with her checking and watching our progress, so I can see why they did the shortcut, but it could have been better.  I think having the class in not a dedicated cooking space/class space made it a little hard as whenever the instructor needed something they had to run and get it, but I am sure they will become a more well oiled machine.  Also the table space was not so large, so you couldn't really have drinking glasses on the tables.  Having said all that, it was a very good class and well worth the price.  I learned a lot that I will use going forward, and I am really looking forward to the semolina class.  I also would be interested in the stuffed pasta class for the future (although learning to make dumplings and empanadas, I could probably tackle this on my own just fine).  We got a taste of pasta at the end, but it isn't a meal (I didn't expect that, again just wanted to note it as so many cooking classes are different in how they do things).  The instructor was a sfoglina from Italy and really nice.  

Not for comparison, but we attended a pasta making class at Villa Umbria, and it was quite enjoyable. I'm not sure if they are still offering classes.

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1 hour ago, reedm said:

Not for comparison, but we attended a pasta making class at Villa Umbria, and it was quite enjoyable. I'm not sure if they are still offering classes.

I would like to try one of those classes!  My old buddy Liam is there, I really miss his restaurant.  What class did you take?

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He actually has a class coming up making one of my favorite dishes at his restaurant with mussels, that might be a winner.

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