- places to visit
- things to doevents
- what we care about
- about us
- Summer Camps
- keyword search
Let Italian Native Luca Mignogna take you on an unforgettable pasta making journey! As you arrive, the smell of hearty, earthy Boscaiola sauce cooking on the stove will excite your senses and prepare you to dive right in. Luca will take you from start to finish on the pasta making process - from flour to dough to different pasta shapes.
First, take a step back in time as you explore pasta’s roots and key role in the Italian culture. Next you will discuss the importance of ingredients in the pasta making process. Together you will learn the techniques for making different types of pasta on the machine, and then you will finish by making tagliatelle. Then Luca will demo cooking the pasta and tossing it with this creamy mushroom and sausage sauce, perfect for your winter appetite.
You will enjoy the fresh pasta you just made in this warming winter dish...Tagliatelle alla Boscaiola. This class will leave you with the tools and the desire to make fresh pasta at home every night. Join us!
All cooking classes at Appleton Farms are BYOB. Feel free to bring your own wine and/or beer.
Menu: Tagliatelle alla Boscaiola made with fresh local cream, seasonal mushrooms & herbs, and local sausage. This menu can be made vegetarian, but not vegan or gluten free.
Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
Tickets: $60 for Trustees member and $75 for Non-Trustees Members.
About Chef Luca
Luca Mignogna, like most masters of their trade, began his education as a young child. Alongside his grandfather & father in Campobasso, Molise, Luca learned techniques and developed an appreciation for flavors and smells, and the attention to detail that is central to creating the worlds’ finest cheese. Luca explains, “Cheesemaking is about tradition, it’s about little secrets, little details that make your product completely unique.” His earliest lessons beyond cheese came at his grandmother’s restaurant, where recipes found their way to the Grand Bar at the Grand Hotel in Roma. After wonderful adventures in Tokyo and the London Savoy’s American Bar, Luca managed up-scale restaurants in California before finally settling in New England, where happy Appleton cows (which he calls “The Ladies”), help to create the best mozzarella anywhere. Luca is founder, CEO & Master Cheesemaker of Wolf Meadow Farm’s award winning cheeses.
Frequently Asked Questions (FAQs)
This event is part of the Appleton Cooks! program. For more information about Appleton Cooks! and similar events please click here.