One of the most wonderful classes of this season is a handmade pasta class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 18 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this fall to teach a class on making pasta. I love having lunch at her shop and know this class will be remarkable. Michela is full of a wonderful exuberance for food and cooking and her classes are the most hands-on of all the classes here.
For this fall class Michela will be teaching two pastas for the Primi Piatti: Handmade spaghetti alla chitarra with marinated Alaskan black cod, baby bok choy, and black sesame seeds. The second one will be handmade ravioli stuffed with ricotta and served with red beet puree, burrata and Calabrian chili oil.
The Secondo Piatto is Pollo alla cacciatora in bianco, traditional tomato-less chicken cacciatora. And for the Contorno, wewill make Insalata di Romanesco, acciughe e olive Gaeta, romanesco salad with anchovies and Gaeta olives. This is sure to be a wonderful day at the farm.
The price of this class includes a copy of MIchela’s book Pasta For All Seasons.
One of the most wonderful classes of this season is a handmade pasta class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 18 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this fall to teach a class on making pasta. I love having lunch at her shop and know this class will be remarkable. Michela is full of a wonderful exuberance for food and cooking and her classes are the most hands-on of all the classes here.
For this fall class Michela will be teaching two pastas for the Primi Piatti: Handmade spaghetti alla chitarra with marinated Alaskan black cod, baby bok choy, and black sesame seeds. The second one will be handmade ravioli stuffed with ricotta and served with red beet puree, burrata and Calabrian chili oil.
The Secondo Piatto is Pollo alla cacciatora in bianco, traditional tomato-less chicken cacciatora. And for the Contorno, wewill make Insalata di Romanesco, acciughe e olive Gaeta, romanesco salad with anchovies and Gaeta olives. This is sure to be a wonderful day at the farm.
The price of this class includes a copy of MIchela’s book Pasta For All Seasons.
