There is a difference between dry and fresh pasta. Fresh pasta is perfect for creamy sauces and dry pasta is best served with meaty sauces. We will be cooking different styles and shape of pasta with different sauces, produce and meats. Join Chef Pascal as he demonstrates how to prepare cellentani (corkscrew) with vegetable ragout; farfalle (bowtie or butterfly) with prosciutto and olives; linguini (in between spaghetti and fettucine) with lobster; vermicelli (slightly thicker than spaghetti) with red pesto; and lastly, gemelli (single s-shaped strand twisted into a spiral) with sausage and leeks. Bring to class: apron, dishtowel, paring knife, chef knife and take home container.