Upcoming Group Hands-On Pasta Classes
The 4-hour Intensive Crash Course
Located 30min E of downtown Seattle, in my Pasta Studio
CLICK THE DATE FOR PRICING AND REGISTRATION:
Join us for a colorful day of pasta making with Linda Miller Nicholson, better known as saltyseattle. We will begin the workshop by making 6 different colors of dough, and this will become our palette to create a rainbow of pastabilities. Each dough color is made from vegetables, herbs, and superfoods, not artificial dyes.
While our dough is resting, we will enjoy a delicious meal of Golden Milk Ragu with fresh noodles, along with wine to fortify us for the adventures ahead. After dining, we will jump into our first shape- two-tone farfalle, or bow ties, as they are sometimes called.
After we’ve mastered farfalle, we will learn to make a special Piedmontese filled pasta called agnolotti. The agnolotti will feature a striped pattern, and participants can choose between a meat or cheese filling. Throughout the workshop, Linda will demonstrate techniques for making various patterns and shapes of pasta, and participants will have the freedom to delve deep into the two shapes and patterns detailed above, or make a fewer number of a wider variety of shapes and patterns. Participants will take home all of the pasta they create, as well as 6 dough recipes, and instructions for how to cook the pasta.
Custom Private Workshops
In addition to offering group classes, I have a custom option for those looking for a tailored experience. These in-depth workshops begin at 11am and wrap around 3:30.
Here’s the timeline:
11:00-12:30 Welcome antipasto and beverage, sheet and cut the pasta we will eat for lunch, make two different colors of pasta dough (additional colors already made), prepare filling for stuffed pasta
12:30-1:15 Enjoy pasta and a glass of wine for lunch. Learn tips and tricks for how to prepare pasta properly, and how to pair it with sauce. This is a great time to ask questions and take notes!
1:15-3:30 Let’s get down to brass tacks. We will make at least 3 different shapes of pasta, all featuring different colors and patterns. The specific shapes we will learn are customizable to your preferences, but generally include at least one filled pasta such as ravioli, and two unfilled pastas, such as pappardelle and garganelli. Ahead of time, we can discuss what you want to learn, and tailor the pasta shapes to your preferences. Egg yolk-filled raviolone, anolini, agnolotti, farfalle, pappardelle, garganelli, ingannapreti, and caramelle are all solid, popular choices.
You will take home all the pasta you create, so consider your dinner (and probably lunch the next day!) covered. These pasta workshops are hosted in my home pasta studio, located 30 minutes E of downtown Seattle. The price for 2 people is $600, with the option to add a third person for an additional $200. Because this is designed to be an intimate, exclusive experience, I cannot accommodate more than 3 people without detracting from your ability to participate and learn.
I am more than happy to welcome vegetarians, but due to the nature of pasta (flour and eggs), this workshop is not ideal for celiac sufferers or vegans. Additional allergy concerns: no cats reside on premises, but two friendly, joyful Australian Shepherds do.
Linda is as fun as her pasta! Her genuine spirit makes for an unforgettable lesson leaving both your tummy and heart full. You’ll laugh, learn, and love her home studio. My daughter and I felt like fast friends as the hours slipped by making colorful creations. Put on a pot of boiling water with Salty Seattle and experience pure pasta joy! -Laura Lee
As someone who attended a recent one, all I can tell people is GO TO THIS WORKSHOP! It is so amazing and I learned so much. -Julie Turner
We wanted to take a moment to let you know how much we enjoyed the Pasta Art Class with you. You are talented and accomplished at your craft and you are also an excellent instructor. It was a really fun evening with a great group of people. -
Susy and Doug Ratto
Linda is a gorgeous culinary living treasure. -Bill Milliken