Late Summer Pasta

Step into an immersive, hands-on culinary experience where you’ll learn the art—and joy—of fresh pasta making from scratch. In this workshop, you’ll work with dough by hand, shape traditional forms, and explore both filled and ribbon pastas while mastering techniques you can recreate confidently at home. We'll make egg pasta dough as a group, and then cook 3 delicious pastas with seasonal PNW farm-fresh ingredients, and a late summer salad to round out the meal. Hand Rolled Garganelli: sungold tomato marinara, lobster mushrooms, and chili breadcrumb Lemon and Black Pepper Pici: guanciale, corn, jimmy nardello peppers, and parmigiano Corn and Burrata Agnolotti: chanterelles, tomatoes, and basil End of Summer Panzanella Salad: tomatoes, kohlrabi, cucumbers, feta and herb dressing, sourdough croutons At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.