Handmade Pappardelle with Sauce Vierge and Fresh Mozzarella

Fresh pasta is one of those things home cooks assume requires years of practice, and this class is going to prove otherwise.

This virtual fresh pasta making class takes you through handmade pappardelle from scratch, paired with a bright sauce vierge and finished with torn fior di latte (the creamiest of mozzarellas!) It is the kind of dish that looks like it came out of a trattoria and comes together in your own kitchen with nothing more than flour, eggs, and technique.

The dough is where Jody and Kirstie will spend real time. You will learn what the right dough feels like before you ever roll it, how humidity and flour hydration affect the outcome, and how to roll and cut pappardelle by hand so the pasta has the texture and bite it is supposed to have. This is the foundation skill that unlocks every fresh pasta shape you will ever want to make.

Sauce vierge is a French classic that most home cooks have never heard of and will use forever after. Built from olive oil, fresh tomatoes, herbs, and lemon, it is raw enough to stay bright and warm enough to finish the pasta properly. Torn fior di latte laid over the top at the end does exactly what fresh cheese should do on hot pasta.

A pasta machine is HIGHLY recommended for this class, though a rolling pin and some patience will get you there.  

Have all the work completed by lunch to enjoy a delicious dinner.

Recipes covered (serves 4)
Handmade Pappardelle Pasta
Sauce Vierge
Fresh Mozzarella, such as Burrata or Fior di Latte or Mozzarella Fresca & Parmesan cheese

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