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Come, on your own, or with your cooking partner to spend the day learning how to make fresh pasta from scratch with the most basic of tools — your hands, a bench scraper, and a rolling pin.
This workshop will take place in the private baking studio of Red Hen Artisanale along the Saugeen River in West Grey. Detailed instructions of locating the studio will be sent out upon registration.
In this workshop, we will discuss different whole grains, and make 2 different doughs utilizing 2 different grains, both accompanied with their own sauces. We will discuss why one is better for shorter shapes of pasta, like orecchiette, cavatelli, etc. and why the other is better for longer noodles, like papardelle, tagliatelle, etc. And we’ll make a variety of both! You are welcome to participate in the actual cooking of the pasta as much or as little as you like. Looking for a full hands-on experience, hop in and help Lauren do some cooking. Looking to just sit back, observe, chat, and enjoy the day? That’s great too!
As well as enjoying 2 different types of pasta and their accompaniments, you will be served a seasonal appetizer. A sweet treat will be provided as a take-home snack that you can enjoy on the car ride home if you’ve got space, or save it for dessert later than day. Non-alcoholic beverages will be available for consumption. If you’d like to enjoy something a little bit more celebratory, you are more than welcome to bring it with you! This workshop is part hands-on cooking class, part lunch out on the town. You will not go home hungry!