Come make Mangia Pasta with Antica Napa Valley’s Executive Chef Kim Wiss. Fresh or dried there are a few rules to follow when preparing pasta for a delicious culinary experience. Students will use both fresh and dried pasta during their journey toward a better understanding of when to use dried versus fresh and what type of sauce is a perfect pairing for each type of pasta.

Students will prepare pastas such as Penne Rigate with Pancetta and Spicy Peppers, Vegetarian Stuffed Pasta Shells in a Fragrant Sauce for a delicious one pot wonder, Maltagliati with Heirloom Tomato and Basil, Carbonara with Tagliatelle, a 200 year old Tuscan Gnudi and Passatelli served in a rich chicken broth.

Hands On

#65549, Upper Valley Campus Kitchen, $75

Call Michele at 707-967-2920 tpo sign up!