Join us as Chef Lisa showcases the true art of making fresh pasta, demonstrating how to make and shape different types. Recipes include Fresh Cavatelli with Roasted Rabbit and Olive Sauce; Maccheroni alla Chitarra-Spaghetti with Italian Sausage Vodka Sauce; Artisan Corzetti Pasta with Scallops, Clams and Chard in a Saffron Broth; Short Rib Angolotti in Nona’s Meat Sauce; and Deep Fried Ravioli with Vanilla Custard Sauce. Students share a family-style meal at the end of class. Please note ingredients may contain common food allergens, and food is prepared on shared equipment. Registration closes three days in advance of class.