Hands-on cooking class

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Raw Tomato Sauce with Pasta

Raw Tomato Sauce and Pasta
Raw Tomato Sauce and Pasta

Raw Tomato sauce

Serves 4-6


2 lbs. Ripe tomatoes, peeled, seeded and diced

6 Tb. Olive oil

2Tb. flat Italian parsley

2 Tb. chopped basil

1 large garlic clove, peeled and minced

3 Tb. Parmesan cheese, plus additional for table use

½ red onion, minced

2 Tb. capers, drained and rinsed

½ cup cubed mozzarella cheese

1 Lb.  Pasta

 In a medium bowl combine all  the ingredients, except the pasta. Marinate for about 1 hour at room temperature. Cook pasta in salted boiling water. Drain and add the sauce and toss.

Poor Man’s Two-Egg Pasta

This is a  firm pasta, yet flavorful and light. It is excellent pasta for ravioli and lasagna. 

Dry:  2 cups all purpose flour

Wet: 2 large eggs, ¼ cup olive oil, 2-3 Tablespoons water

 Put flour into the bowl of the food processor. Crack eggs and put in measuring cup. Beat briefly with a fork to break them up. Mix in the measured amounts of oil and water. Start the machine and add the wet ingredients into the feed tube and let the machine run for ½ minute until dough forms and let machine knead the dough for 10 more seconds. Turn dough onto a lightly floured surface and knead by hand for another 10 seconds. Wrap dough and let rest ant room temperature for about 30 minutes