The ‘How To’ series of classes will emphasize technique and knife skills to create balanced three course dinners.  One of the easiest things you can learn as a cook is to make your own pasta. Flour, eggs, olive oil and salt.  That’s it!  In the right hands it’s beautiful, light and silky.  That’s the goal for tonight’s class.  We will make the pasta dough, roll it out and make one recipe with fettucine and one stuffed pasta.  Fresh Pasta Dough; Pasta Carbonara (bacon, eggs and cheese); Butternut Squash Ravioli with Brown Butter Sage Sauce