Fresh pasta can be pricey, but the ingredients are inexpensive and you can make it yourself! In this class, Paul Anater will teach a technique for making semolina fettuccine he learned in Italy. This pasta requires no specialty equipment! It is hand rolled and hand cut. The participants will make and take a batch of pasta they made themselves. To wrap up the class Paul will demonstrate how to cook fresh pasta and students will enjoy a bowl of fettuccine Bognese! A hands-on class.