Have you ever wondered how to perfectly finesse fettuccini from flour to noodle? From spaghetti to pappardelle, to agnolotti, learn how to prepare a variety of fresh pasta and traditional Italian sauces with Drago Centro’s Chef di Cucina, Ian Gresik.
The delicious three-hour hands-on class kicks off on Aug. 9 in the restaurant’s vault with free flowing wine and a welcome from Gresik. From there, he and his team will guide you in the art of pasta making. First you will pour out your flour, make a well for your eggs and start incorporating it all together to make dough. Then you will portion out your dough and start rolling out your pasta.
Throughout the afternoon you’ll learn how to hand-cut pappardelle, fill and finish agnolotti and make fettuccini, spaghetti and more. Once you’ve started making your noodles, they will be collected and cooked. Gresik will demonstrate different sauce recipes, and combine them with your pasta for you to enjoy.
Armed with inspiration and a take-home kit, Gresik will bid you adieu and encourage your pasta making at home.
Aug. 9. Noon-3 p.m. $100/pp. Reservations required call 213.228.8998 or firstname.lastname@example.org. 525 S. Flower St., downtown, 213.228.8998. dragocentro.com