Class Overview Making fresh pasta at home is one of those elemental kitchen tasks that seems intimidating at first, but is really quite simple and deeply satisfying. It takes some time, but it isn’t difficult; the more you work with these doughs and make different shapes, the easier it gets. We’re going to focus our efforts on making different types of fresh, rustic dough, including whole wheat and semolina. In addition to this, we’ll practice techniques for making pasta shapes that don’t require a machine; in fact all you’ll need are your hands. We'll also walk through how to properly cook fresh pasta and introduce some simple sauces that work with just about any style, shape, or flavor of pasta.