GIFT CERTIFICATES ARE AVAILABLE- email me!
Upcoming Online Hands-On Pasta Classes
*Custom Private Workshops In-Person in Seattle*
Email me to schedule- linda@saltyseattle.com
These in-depth workshops typically begin around 12pm and wrap around 4:00. Midweek evening options are also available from 5:00 to 9:00pm. Workshops include lunch (or dinner) and wine. You will also take home all the pasta you create, so consider your dinner (and probably lunch the next day!) covered, too.
We will make pasta dough and 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 agnolotti, and two unfilled pastas, such as farfalle 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.
These pasta workshops are hosted in my pasta studio, located 30 minutes E of downtown Seattle. The price for 2 people is $600, with the option to add a third ($800) or fourth ($1000) person.
Covid Concessions: I am not offering in-person classes of more than four people at this time unless they are all from the same "quaranteam". The spacing of the classroom allows for two groups of two to remain separate, should the two duos not be from the same household. Fastidious sanitization practices are observed. Please wear a mask in and out of the classroom. As with restaurants, when you are at your table working and eating, you may remove it.
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.
Group Workshop Description (on hold until it's safe):
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 fresh pasta meal, 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.
Once we’ve mastered farfalle, we will learn to make a special Piedmontese filled pasta called agnolotti. The agnolotti will feature a striped pattern.
You are welcome to take photographs of your pasta creations. We will even have a great natural light zone set up for maximum photo beautification.
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.
