Pasta, This Is How We Dough It
You think you know how pasta rolls? Think again. Chefs Evan and Sarah Rich launched San Francisco’s wildly successful Rich Table in 2012 with pastas at the heart of their menu. The sauces may lean California but the pastas—tajarin, garganelli, bucatini, papparadelle—are dead-on Italian. That’s to say hand-made with lots of love, elbow grease, and doughy nuance. In their Hands-on Workshop, you’ll learn to roll (and cut and cook) with the best of them with old-school methodology and the time-saving Arcobaleno extruder.