When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well, they do. We’ll make Linguine alla Vongole (Clam Sauce), Agnolotti alla Piemontese (Spinach and Braised Beef) and Gnocchi di Patate con Salsa di Pomodoro (Potato Gnocchi with Fresh Tomato Sauce).
Thursday, January 31, 6:30 to 10