Hand-Made Pasta: From Grain to Plate

WHAT WE’LL COVER

Experience the art of transforming simple ingredients into exceptionally delicious, hand-made pasta inside L’OCA Labs.

But not all pastas are created the same…

Chef Fabricio Daros will begin by showcasing the difference between soft wheat (Grano Tenero) and hard wheat (Grano Duro), and outline how each directly affects the texture, flavour, and cooking properties of pasta.

Next, you’ll roll up your sleeves and learn how to:

• Make your own rich and tender Pasta all’Uova using a soft wheat dough.
• Make a firm and al dente pasta using a hard wheat dough.
• Knead, roll, and shape both the hard and soft wheat doughs into a variety of traditional pasta forms.

Then, it’s time to get sauced!

Chef Fabricio will demonstrate the preparation of two classic Italian sauces:

• A Carbonara, rich with egg yolk, Pecorino cheese, cured pork, and a generous amount of freshly ground black pepper.
• A Puttanesca - loaded with olives, capers, garlic, tomatoes, herbs, and more.

And finally, it’s time for the best part...
You’ll dig in to enjoy your hand-made pasta dishes.

For 18+ Only

A welcome glass of prosecco will be served upon arrival, and additional wine by the glass will be available a la carte throughout the evening.

Please arrive 10-15 minutes early to allow for seating.

Registration for in L’OCA Classes and Events are filled on a first-come, first-served basis, and require full payment. We reserve the right to cancel any class that fails to meet a minimum enrollment, scheduling conflicts, chef availability, or other unforeseen circumstances.

If for any of the above reasons a class or event is canceled, you will be notified via email and issued a full refund to the original method of payment.

Refunds are only available for cancellations received 72 hours or more prior to the class.

INSTRUCTOR:

CHEF FABRICIO