pasta pasta and more pasta

i have not been good about documenting my classes for the last month but here is a quick recap of the pasta primer.

a break in the action to savor the fruits of our labor...........

here we are enjoying our antipasti.  we prepared 4.  first, home made ricotta cheese which went on some grilled bruschetta along with some pesto.  second was simply roasted red and yellow peppers with capers, olive oil and balsamic syrup. next up, roasted shiitakes with basil oil and lastly, grilled shrimp.  

we washed all this down with banear proseco.  the lightly fruity flavors paired well with our starters.

next up we finished rolling out our fresh black pepper pasta

 we did 3 pastas, a pennette with tomato, basil and home made ricotta.  a penne with grape tomatoes, olives and capers and the star was our fresh black pepper pasta with bolognese ragu.  the silkiness of the egg enriched pasta and the richness of the sauce...wow  those italians know what they are doing and now, so do my students.

we enjoyed a pear and blue cheese salad with baby arugula and candied walnuts.  a great day, a lot of fun and some really great people.  boun appetito e grazie miele!