Pasta Showstopper: Tagliatelle Verdi Alla Bolognese Virtual Class

The delicious tagliatelle verdi alla bolognese features silky spinach noodles dressed with the traditional, luxurious ragù from Emilia-Romagna. Think of it as a slightly less labor-intensive version of Lasagne alla Bolognese (which you’ll talk about in this class). You’ll start by making a batch of glorious emerald-green spinach pasta. While the dough is resting, you’ll start the ragù—a tricky sauce that requires the right ratio of ingredients, a watchful eye, and a lot of patience. You’ll also discuss how to turn same components into a lasagna, as well as other adaptations and variations. A couple of basic appliances are recommended for this class: a blender (or food processor) to purée spinach; a food processor or stand mixer for mixing the dough (which can also be mixed by hand); and a pasta machine for rolling out sheets. All Domenica Cooks classes take place on Zoom and run for about two hours. Space is limited to eight people so that everyone can receive the individual instruction necessary to master the techniques. If you’ve been wanting to improve your pasta-making skills or learn how to make one of Italy’s most traditional and beloved pasta dishes, this class is for you. $70 per person. 12:00 to 2:00 p.m. For more information, please click here.