Join Ian Knauer and made fresh pastas from scratch using eggs from the farm. We will pair our pastas with sauces using produce from the fields. This class ends in a pasta lunch.

Menu:
-Handmade Semoilina pasta with Cherry Tomatoes, Corn, and Beurre Blanc
-Egg Yolk Raviolo with Fresh Ricotta
-Hungarian-Style Peach Dumplings