The ten of us in the class spent three hours around a round table making four types of pasta: dill linguine with salmon, butternut squash ravioli with brown butter and sage, pasta bows stuffed with spinach and ricotta in a creamy garlic sauce, and lasagna in a spicy marinara sauce.
I've mentioned before that pasta has never been my forte and this class taught Abbey and I so much. I learned that what I thought had been ruined dough just meant that I had not been working it enough to come together and that you don't need a pasta machine to make great noodles, but it sure does help.
Feeding the past through the machine took some practice, all of us ripped it at lest once. I felt like such a pro by the end of class though that I'm on the verge of buying the attachment.
Our stuffed bows ready to boil.
Spicy marinara? Yes please!