Chef Matt Jennings shows guests the ropes (or, noodles) of homemade pasta at his next Townsman cooking class. On Sunday, January 22nd, would-be cooks will add two basic doughs to their repertoire as well as a handful of at-home recipes. Dishes include ricotta-filled agnolotti, fettuccine cacio e pepe and cavatelli with mushrooms—all of which will be available for tasting, of course, with pasta-friendly wine pours. Tickets are available for the afternoon class (which runs 2:30-4:30) for $100 each. Take a look at the dishes and register online here.
buerre blanc and bruciato
Fettucine Cacio e Pepe
Cavatelli with Mushrooms
sage, crispy speck, brown butter