Small Group Workshop: Advanced Stuffed Pastas with Meryl Feinstein

Maybe you’ve tried your hand at two-dimensional pasta shapes: linguine, fettuccine, spaghetti, pappardelle and lasagna sheets don’t intimidate you any more. But what about stuffed pastas like ravioli and tortelloni—and have you even heard of scarpinocc and caramelle? Join guest chef and professional pastaia Meryl Feinstein, founder of Pasta Social Club, for a small-group workshop where you’ll add a whole new dimension to your pasta repertoire. We’ll start with a basic, versatile egg pasta dough and will discuss why added egg yolks are essential for color and texture. You’ll learn Meryl’s favorite pasta stuffing for the fall season, a luscious roasted winter squash with brown butter, parmesan and nutmeg. With those building blocks in place, it’s time to start playing with the shapes. We’ll start with ravioli, a familiar shape that nonetheless requires some finesse to ensure that they don’t burst open when boiled. Then, it’s on to tortelloni, tortellini’s oversized cousin. For the pasta-adventurous, Meryl will then demonstrate scarpinocc, a shape from Lombardy that gets its name from the wooden clogs that the pasta resembles. And finally, you’ll learn caramelle, a charming shape that looks like—you guessed it—a wrapped candy. As we work, Meryl will help you to troubleshoot your shaping, ensuring that you come away with a platter of pasta that looks as good as it tastes.

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