Join Leta Merrill, chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! At this class, we’ll be making an egg pasta dough from scratch. We will talk about different types of pasta doughs, cover info on sourcing the best ingredients, and get plenty of hands-on time to shape. We’ll work on shapes like fettucini, farfalle, garganelli, and more.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our dough will contain wheat flour and eggs. Our sauce may include dairy. Please contact us before registering if you have an allergy or intolerance to these ingredients.
There will be some demo, and lots of time for hands-on pasta shaping.
Wine, beer, and kombucha available for purchase.
Class will end with samples of pasta, and each participant will leave with a box of the pasta they made during class.
CLASS DATE: Saturday, March 23rd, 2024, 2-4 pm
About our instructor:
Leta Merrill is a chef, mother, teacher, and pastaia. She discovered her love of pasta as a child over Sunday suppers at her Sicilian great-grandmother’s home. She decided to follow her passion for food and cooking and enrolled at the Oregon Culinary Institute. Upon graduating, she took a job as pasta cook at Union Square Cafe in New York, one of the city’s most popular restaurants. There, she honed her skills, grew a thicker skin, and continued her passion for pasta. Leta now lives in Portland, and spends her time cooking, eating, traveling, teaching pasta workshops, and preparing pasta from her designer kitchen. You can follow her work, sign up for workshops, and order custom pasta via her website and follow her adventures in pasta on Instagram @pastamaia.