Making our own fresh pasta dough at home offers us a great sense of fulfilment as it is made with our own loving hands. The dough will be more porous, thus allowing the pasta sauce to be better absorbed and more flavorful. Chelf Alba will be coaching easy-to-follow lessons on how to make and cook pasta, and create traditional pasta sauces. These pasta dishes are usually found in small trattorias or at a relative’s home. Let’s make past from scratch with eleganat easy sauces (not Gluten free)
Menu: Tuscan Gnudi Pasta with Leek and Tomato Sauce, Fresh Herb Tagliatelle with Herb and Hazelnut Butter Sauce paired with an Insalata of Endive Radicchio and Walnuts. Recipes included.
Alba Carbonaro Johnson is a cooking instructor, personal chef, cookbook author, food blogger, editor and recipe tester. Chef Alba runs culinary expeditions to Umbria/Tuscany. In 2021, she will conduct culinary expeditions to Normandy France and Morocco. She is a member of Les Dames d’Escoffier and International Association of Culinary Professionals.
She was born in Naples, Italy and raised in Tunisia, North Africa. Chef Alba has old and new-world understanding of gastronomy using only the freshest locally available ingredients combined with simple techniques which she shares in her cooking classes. Alba has taught cooking classes in many community colleges in the Washington Metro area and privately. Currently she is teaching at Whole Foods, Annapolis. She will be rejoining Secolari at Mary’s Land Farm in March 2020. You will have an opportunity to cook next to a talented chef and make new friends. Discover the recipe, the technique, and the culture behind the preparation of captivating dishes of Italian and Mediterranean cuisine. Visit Chef Alba online at: www.easycookingwithalba.blogspot.com