Handmade Pasta Workshop: Fettuccine, Ravioli, Gnocchi, & More!
Thursday, May 4 @ 6:00 pm - 8:00 pm$69.00
Join us in the kitchen for a pasta workshop! Make a variety of different pastas, including: fresh egg pasta, dried semolina pasta, and even chickpea pasta! Chef Mark Haskell will take you through the steps to complete fettuccine for bolognese, cheese & meat ravioli, fresh cannelloni & spinach, and ricotta gnocchi. Polish up your skills at Hill Center and impress your partner for your next date night! Pasta and wine? Say no more….
Complimentary beer and wine are included in the price of the course!
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
This class requires at least 6 participants. Registration will close 2 days before class start time so the chef has time to prepare the correct amount of supplies and ingredients.
If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.