Fresh Pasta: An Evening in Rome

At the class, students worked in groups of four to prepare creamy carbonara fettuccini, sachetti manicotti with marinara, and an arugula salad. Attendees were encouraged to bring their own wine and enjoyed a wine pairing of Verdicchio, Chianti Classico, and Vin Santo. The hands-on session lasted about 2 to 2.5 hours, held at Eastern Market’s Shed 5. The cooking was active and done standing, with recommendations for comfortable shoes, securing hair, and frequent handwashing for safety.