Pasta Making – A New Frontier for Chefs

Friday, October 19, 2018

Friday, October 19, 2018 from 2:00-4:00pm

Pasta Making – A New Frontier for Chefs

Join a London area chef to learn about making pasta with stone ground flour from regional grains. This workshop will be hands-on experience with pasta tasting happening at the end of the class. Learn what to look for, how to work with and challenges using regional grains for pasta making.

From Chef Trevor Ross:

“Discover the pleasure of fresh, simple to make, handmade pasta. You will learn first hand how to convert local heritage grains and farm fresh eggs into countless flavourful variations. We will demonstrate some simple and creative sauces, fillings and garnishes providing an opportunity for hands-on experience with plenty of tasting.”

1) Butternut Squash & Ricotta Stuffed Ravioli 
2) Tagliatelle with Lemon Cream Sauce 
3) Pappardelle & Roasted Basil Tomato Sauce 
4) Bow Tie Pasta In Brown Butter Sage Sauce

Location: Covent Garden Market Kitchen, 130 King St, London, ON N6A 1C5 (second floor); 2-4pm.


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