Sept. 21- Gluten-free Pasta (A/TX)

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pasta.jpg

Sept. 21- Gluten-free Pasta (A/TX)

70.00

Give your pasta equal billing with sauce that tops it! In this hands-on pasta making class, we will explore the texture and flavor profiles of various gluten-free, grain-free flours. We will learn how to use these flours to create pasta that, rather than being merely a neutral carrier for a sauce, actually adds depth and complexity to the dish in which it appears. We will create rich, delectable gluten-free pastas using flavor flours such as chestnut, sweet potato, and mesquite. With so many varieties of gluten-free flours available to use in pasta dough, once you learn the basic steps of pasta-making, you will be able to produce amazingly creative pasta dishes using only gluten-free flour of your choice, and eggs. Everyone who attends this class will have a chance to use a pasta machine to make gluten-free fettuccini and ravioli. In addition to sampling the pastas we learn how to make during this class, everyone will receive a handout with class notes and pasta recipes.

*The pasta we make and sample in this class will contain dairy, eggs, and tree nuts.

**Feel free to bring your own wine; non-alcoholic beverages will be provided.

Class held in South Austin, a mile south of the river. Address emailed 48 hrs. before class.

Sept. 21-   7PM-9PM

Teresa Morris is a former college freshman composition lecturer (University of Texas at San Antonio) turned small business owner, food writer, recipe developer, and recipe tester. After Teresa and two of her children were diagnosed with Celiac disease, Teresa began experimenting with a variety of healthy gluten-free flours and other clean ingredients to create healthy gluten-free dishes and baked goods that taste delicious as the wheat-based foods she and her family were used to eating. In addition to running her business ATX Ultra Eats and teaching gluten-free cooking classes, Teresa presents gluten-free cooking demonstrations at the NW Military location of Natural Grocers in San Antonio, develops recipes which she publishes on her blog Deglutenized and Delicious, serves on the board of the Austin Food Bloggers Alliance, tests recipes for America’s Test Kitchen, and writes (her latest article, devoted to cooking with mesquite flour, and accompanied by four of her original mesquite flour-based recipes) will appear in the March / April 2017 issue of Edible Austin. Check out her website for more information about her gluten-free products and philosophy on diet and teaching!

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