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This is NOT a freebie that I got to try and then write about my experience, this was something I took on my own time and decided that I just had to do a review! It was just one of those cool things in life that I wanted to simply share with y’all!
I had an amazing pasta dinner at my pastor’s house and was ingtrigued about making homemade pasta. Searching around for classes, I found one at Sur la Table in the Hilldale Mall of Madison for $69. Was I thinking that was a bit high? Meh. 2 hours of instruction, supplies and then tasting the results included a store discount. Not too shabby, right?
Meet our class instructor – Chef Josh. I was impressed how he took time to explain things to his students as well as his general knowledge. For those of you that don’t know, I am a professional chef. I used to have my own restaurant and catering company in the 90’s. Granted my knife skills are a tad rusty — I am addicted to my Sankatu knives and forget to “rock” the blade with German or Japanese steel, but I did my garlic mincing proud. He made everyone at ease and instructed them well. He explained techniques, tools and simple principles.
All ingredients were pre-measured for us, just like the cooking shows you see on TV — I used to joke about The Frugal Gourmet (Jeff Smith) having a “Craig” in his kitchen — I wanted a Craig to do all my prep work, LOL!
We made a generic pasta dough, rolled it out and cut simple noodle shapes…
Here is my epiphany: You can fill dough with finely grated veggies or minced herbs and then roll it again to make flavored noodles! Miss Sarah is allergic to raw veggies and I am always looking for a unique option for her. These were Tarragon noodles but I will be making carrot and zucchini soon!
Boiling the noodles takes a mere 2-3 minutes and then drain. Toss with your sauce (we made two different kinds) and you are ready to rip into it like a monkey on a cupcake!
We ate our fill, left with all the recipes and the knowledge that we can easily repeat these results at home. It was also nice to learn things like the Atlas pasta roller (that I thought I wanted) really takes 2-3 people to use it and is a “family event” meal prep item where the attachment for the Kitchen-Aid works for rolling out dough when you are all by your lonesome — it’s a good thing I meet with the Kitchen-Aid people this weekend, LOL!
These Sur la Table classes are great for ANY level of chef, are a lot of fun and would make a great “date night”. I put a bug in their ear about classes for Scouting patches too — you never know what you might see pop up on their schedule! You can look up their class schedule online, but may I suggest looking for Chef Josh if it is your first time? I could say he will ease you into it gently, but that comes out sounding all kinds of wrong…
You can find your local Sur la Table class here: Cooking Classes