Fresh Pasta Lab: Spaghetti & Tagliatelle with Prairie Bread Lab
Make restaurant-quality fresh pasta from scratch! In this hands-on class, you’ll learn to make a classic egg pasta dough, roll it to the perfect thickness, and cut it two ways: silky machine-cut spaghetti and rustic hand-cut tagliatelle.
Prairie Bread Lab's Jared Ozuk will guide you every step of the way from mixing to cooking. Once the cooking is done, we’ll sample the pasta with a simple tomato and fresh basil sauce topped with freshly grated Parmigiano Reggiano, so you can taste how shape and texture change the eating experience.
Topics covered during this workshop:
- How to mix and adjust a classic egg pasta dough by feel
- How to roll sheets on a KitchenAid pasta roller without tearing or sticking
- How to cut spaghetti with the machine attachment and tagliatelle by hand
- How to cook fresh pasta to the right bite
- How to store and freeze fresh pasta for easy weeknight meals
Participants will leave with a deeper understanding of how cut and thickness affect bite, and take home a tested recipe, and your own ball of fresh pasta dough ready to roll later at home.
About the Instructor
Jared Ozuk has been baking bread for over 30 years, from commercial ovens to home sourdough. He worked at a high-volume Italian bakery producing Italian-style breads, buns, and bagels, and was head baker at an artisan bakery that milled its own grains and baked sourdough in a wood-fired oven.
Location: Tannis M. Richardson Classroom, 145 The Leaf Way (The Leaf)
Date: Sunday, October 4
Time: 1:00 pm - 3:00 pm
Fee per person: $60.00 + GST
Members receive 10% off program fees.
Members, please use the monthly member discount code at checkout.
