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Handmade Pasta Classes with Sfoglina Simonetta Capotondo
 
Handmade Pasta Classes
with award-winning Sfoglina Simonetta Capotondo
 
In our series of hands-on pasta classes, participants will learn how to make fresh Italian pasta in the traditional method, with a board and rolling pin. Each class will also cover pasta ingredients and tools, techniques of mixing and rolling the dough, shaping various forms of pasta, and the best ways to store fresh pasta. The classes also include a pasta tasting and participants will take home their pasta creations.

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Classic Egg Pasta
SATURDAY, FEBRUARY 9 / 2:30 PM – 4:30 PM
Participants will learn how to make the classic egg pasta dough, as well as roll it and cut it into various shapes, such as tagliatelle, pappardelle, maltagliati, farfalline, garganelli, and quadrucci.

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Semolina Pasta without Eggs
SATURDAY, FEBRUARY 16 / 2:30 PM – 4:30 PM
Participants will learn how to make hand-shaped pasta with an eggless dough made of semolina and water, forming shapes such as trofie, lorighiddas, malloredus, orecchiette, cavatelli, and maccheroni.

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Colored Pasta
SATURDAY, MARCH 2 / 2:30 PM – 4:30 PM
Participants will learn how to use fresh ingredients such as beets and spinach to make flavorful and beautiful colored pastas. 
 
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Each course is $65 per person, or purchase all three classes for $175.

Seating is limited. To reserve a spot email [email protected] or call 202.525.1402.
 

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Sfoglina Pasta House | 4445 Connecticut Avenue NW, Washington, D.C. 20008 | Reservations 202.525.1402 | www.sfoglinadc.com

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