11/10/2019 4:30PM-6:30PM | LET'S MAKE PASTA 103: STUFFED PASTA - General Admission

11/10/2019 4:30PM-6:30PM | LET'S MAKE PASTA 103: STUFFED PASTA - General Admission

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Sunday, November 10, 2019
  


This class is the third offering in a 3 part series. (But don’t worry, you can always jump right in to class 3!)

Learn the ins and outs of handmade pasta making. In this 103 class Ali and Alix will cover the basics of stuffed pasta technique and shapes. This hands on cooking class is a collaboration with Miracle Plum, Ali & Alix, Martha Stoumen Wines, and Urbani Truffles.

Not only will you dive into making pasta dough and shapes, but you'll get to do so while enjoying a selection of antipasti and drinking local, low intervention, terroir specific wines. Walk away with the pasta you create along with pasta knowledge, recipes, and a few of the tools you need to make more at home.

And join us for one or all!

Ali and Alix made their way to Sonoma County late last summer, Ali for wine harvest and Alix a few months later. Their move from Brooklyn was sparked by a desire to connect with the land and reconnect with their passion for food, farming and hospitality.

Ali grew up in restaurants, holding nearly every position in the business. In 2011 she started a cookie company, with a full line of all-natural cookies distributed nationally and in 2017 she opened a fresh pasta concept in the NoLita neighborhood in Manhattan. She has cooked at the James Beard House, competed in the Barilla US World Pasta Competition and collaborated with culinary powerhouses, Gail Simmons, Alison Roman and Katie Parla.

Alix spent the past decade working in branding, marketing and PR for some of the world's top chefs, viral fast casual chains and buzzworthy wineries. Her career has taken her from the red carpet at the Academy Awards with Wolfgang Puck, behind the scenes of Bravo's Top Chef with Tom Colicchio to securing partnerships with Bumble Biz, Theory 2.0 and The Wing.

Ali and Alix craft unique experiences in Northern California focused on flour, water and wine.

Martha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience.

For her wines she leases and farms around half of the vineyards herself. The other half are farmed by multi-generation farmers who understand their land, and their family's land, and farm with the same philosophies in mind as Martha. Patience in the vineyard means composting rather than adding synthetic fertilizers, allowing predatory insects the ability to outcompete pests rather than spraying insecticides, and doing proper handwork, such as pruning for vine longevity rather than high yields.

In the cellar Martha uses a minimalist winemaking approach. Patience in the cellar means letting the natural yeast and bacteria present on the grape skins perform fermentation, and allowing longer macerations and aging to provide stability rather than using added tannin, acid, or stabilizing agents in her wines. Above all, She strives to make wines that are delicious, joyful, and truly representative of California.

Urbani Truffles As a leading global purveyor of fresh truffles and truffle products, the success of Urbani has arguably been made possible by the unique charisma and profound knowledge of the Urbani brothers, Paolo and Bruno. Their greatest pleasure is seeing their truffles, which are found and picked in fertile woodlands, being served on tables in some of the most prestigious restaurants in the world.