Three Summer Pastas

Step into an immersive, hands-on culinary experience where you’ll learn the art—and joy—of fresh pasta making from scratch. In this workshop, you’ll work with dough by hand, shape traditional forms, and explore both filled and ribbon pastas while mastering techniques you can recreate confidently at home. We’ll make egg pasta dough as a group, and then cook 3 delicious pastas with seasonal PNW farm-fresh ingredients, and a summer salad to round out the meal. Tortellini in Brodo: Hand-made pork stuffed tortellini paired with a deeply flavorful broth of roasted chicken and parmesan Reggiano Squash and Cheese Ravioli: Delicate, hand-formed sage lined ravioli filled with a silky blend of farmers cheese, butternut squash. Finished with brown butter, wild mushroom, hazelnut, and fried sage. Spot Prawn Scampi a la Tagliatelle: Fresh tagliatelle, Alaskan spot prawns, chili, garlic and sungold tomatoes, topped with parsley chives anchovy bread crumbs At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.