This prep-to-eat dinner class was organized for a family who was meeting in Hudson to celebrate their mother’s birthday. So of course the menu was designed around her favorite —PASTA.

The chef prepared a menu featuring two types of pastas:
Butternut Squash Tortellini over a crisp apple, walnut,ricotta and arugula Salad
Pappardelle Pasta with red wine braised Pork Ragu

Starting with flour, water and egg, the group learned to make pasta from scratch and how to cut it for the two dishes. They also learned a variety of knife skills preparing all the vegetables for the salad and the sauce. Plus plenty of tips for cooking the pasta and sauce.

About the Chef
The chef is Tim Forringer. He graduated from the Culinary Institute of America and has cooked at a number of restaurants, including Union Square Cafe, The Equinox Hotel and Gigi’s Trattoria. Tim specializes in cooking Italian, Mediterranean, Asian and Austrian cuisines. He especially enjoys sharing his knowledge about different cuisines and cooking techniques with home cooks.

© Valley Variety 2019