Make your own fresh stuffed pastas!
In this class, participants will learn how to prepare a variety of stuffed pastas such as ravioli, tortellini and agnolotti. The instructor will explain and demonstrate the preparation of fresh pasta dough, stuffings and the process used to create different stuffed pasta varieties. Participants will make their own batch of stuffed pasta to bring home and be able to taste the instructor's pasta paired with a selection of sauces. This 2.5 hour class builds on our Artisan Pasta at Home class but participants who have never made pasta before are encouraged to attend also.
About the instructor:
Chef Jim Birmingham is an American Culinary Federation Certified
Executive Chef. Currently Chef Jim is the Director of Nutrition
Services for the Washington South Supervisory Union. Previously, as
Culinary Department Chair at New England Culinary Institute, Chef Jim
taught classes such as Flavor Development, Contemporary Cuisine and
Restaurant Operations. Chef Jim spent many years in hotel restaurants
including Trapp Family Lodge and as Executive Sous Chef at Topnotch
Resort in Stowe, VT. He holds a Bachelor of Health Science degree from
Johnson State College and earned the Grande Diplome from Le Cordon Bleu
in London. Chef Jim has been delighting students at RCK with his classes on homemade pasta and pate a choux. He excels at teaching the science and chemistry behind cooking.
Class is $50 per person and includes sampling and your own stuffed pastas to take home at the end of class! You may choose to pay online with a credit card or sign up at the retail store to pay with cash or check.