Roman Classics: Pasta Carbonara, winter 2024
In the first of our new pasta series, Roman Classics, we’ll cover Pasta Carbonara! From making your own pasta dough and rolling it out, to mastering the art of achieving the creamy sauce without cream, every step will be an exploration of flavors and techniques.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our pasta will contain wheat flour, eggs, dairy and pork. 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 a seated meal of pasta, salad, bread.
CLASS DATE: Friday, February 9th, 2024, 6:00 - 8:00 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.
In the first of our new pasta series, Roman Classics, we’ll cover Pasta Carbonara! From making your own pasta dough and rolling it out, to mastering the art of achieving the creamy sauce without cream, every step will be an exploration of flavors and techniques.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our pasta will contain wheat flour, eggs, dairy and pork. 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 a seated meal of pasta, salad, bread.
CLASS DATE: Friday, February 9th, 2024, 6:00 - 8:00 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.
In the first of our new pasta series, Roman Classics, we’ll cover Pasta Carbonara! From making your own pasta dough and rolling it out, to mastering the art of achieving the creamy sauce without cream, every step will be an exploration of flavors and techniques.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our pasta will contain wheat flour, eggs, dairy and pork. 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 a seated meal of pasta, salad, bread.
CLASS DATE: Friday, February 9th, 2024, 6:00 - 8:00 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.