Have you ever wanted to learn how to make your own fresh marinara and pasta? Real marinara sauce has the taste and juice of fresh tomato, but also a velvety texture with the rich bite of olive oil: even the best jarred sauces can’t pull that off. And because it comes together from pantry ingredients before the pasta water even comes to a boil, it’s a recipe that home cooks should master!
In this class Jon will teach you how to peel and crush your own tomatoes, pick the right seasonings, and how to know when your sauce is ready. While our sauce is bubbling away on the stove, Jon will show you how to make pasta from scratch just the way his own Nanny taught him. You will learn all about how to knead the dough, and learn the difference between too much or too little. This class will help you bring a little bit of Italy right to your own kitchen!
Your first glass of wine is included in the class cost.
In Jon's words:
"My name is Jonathan Costello and I grew up in a small town in upstate NY. It was in this small town that I learned from my Nanny how to make ravioli, bake cakes, and even how to pick mushrooms. This love of cooking took me on to The Culinary Institute of America where I graduated as a pastry chef in 2012. Currently I work at the Boise Co-op as a baker while I finish my Undergraduate Degree in Pre-Med and Chemistry."