Chef's Table: Pasta Making Demonstration at Double Zero
If you think pasta making is only for the pros, then Double Zero is here to prove you wrong. Their new pasta-making class will unveil the ins and outs of three different pastas that can be replicated at home!
What To Expect
- A 2-hour pasta making class led by Double Zero’s executive chef, Edwin Molina
- Learn how to make three different pasta doughs from scratch while enjoying a complimentary glass of wine
- Enjoy 3 tasting-size dishes featuring each demonstrated pasta recipe
- Go home with 3 pasta dough recipes, a sauce recipe, and your very own portion of house-made Double Zero pasta
The folks at Double Zero, Emory Village’s newest Italian eatery, really know their pasta. It’s even in the name. That’s right, “double zero” refers to the high-quality, low-protein flour that the restaurant uses to create their delicious house-made pasta. With that said, we think it's safe to say that you’ll be in the best possible hands to receive a crash course in pasta-making 101.
There’s a common conception that making pasta from scratch requires a professional kitchen and the hands of a professional chef. But Double Zero’s executive chef Edwin is on a mission to dispel those rumors and prove that amazing pasta can be created in any home kitchen. Edwin’s two-hour course, which will take place in Double Zero’s beautiful dining room, will start with a rundown of three types of pasta dough and the differences between them: extruded, which is pushed through a brass die to create different shapes; egg, which is used to make basic flat pastas like fettuccine and lasagna; and ravioli, whose tough and structured form is ideal for pasta with fillings.
Once Edwin has overviewed the basics, he’ll demonstrate the process for making each dough on the table. Then he’ll show how to stretch and shape the dough using a standard mixer. Every ingredient and tool used during the class can be found in a typical home kitchen, which means you’ll be able to easily recreate Edwin’s pasta on your own! And just in case Edwin’s exhibition works up an appetite, in between each demo you’ll be treated to a small dish featuring the pasta that was just showcased.