Above: Chef Arleen Lloyd.
Fresh pasta has no match. Once you've experienced this wonder, you'll never be satisfied again with anything else. Executive chef Arleen Lloyd's expertise in pasta making comes from extensive training at the Barilla Institute in Italy.
This class focuses on how to make the dough and how to flavor pastas such as, fettuccine, tagliatelle and linguine. Simple sauces will also be made to compliment the pastas made in class. The class takes place on March 15th, 2011 at 6p.m.
*Bring an apron, closed toe shoes, chef's knife or pizza cutter, cutting board and a container to take your creations home.