WILMINGTON, N.C. (WECT) – A series of Italian cooking classes is available in Wilmington this month, with sessions focused on homemade pasta and Tuscan cuisine running on Tuesdays and Thursdays.
Lori Eaton and Roberta Campani, who are leading the classes, said participants can expect a hands-on experience from the start.
“If it’s the pasta class, you’ll have your hands in pasta,” Eaton said. “If it’s the Tuscan class, you’ll have your hands on whatever we’re making that night.”
Tuesday sessions include both a day and a night class, each focused on pasta-making. Thursday night classes feature a Tuscan feast.
Campani said the pasta-making process starts with all-purpose flour — preferably double-zero flour — a drizzle of olive oil, sea salt and an egg. She demonstrated a beet purée as a color option for the dough.
“It’s that simple,” Eaton said of the two-ingredient base.
After mixing the dough to a pancake-like consistency, Campani said it needs to rest in the refrigerator for at least an hour before rolling. The dough is then rolled from the center outward until very thin, then dusted with flour, rolled like a wrap and cut into uniform strips for fettuccine.
For the sauce, Campani said she uses diced fresh tomato cooked with a clove of garlic — removed once golden — for about 20 minutes, finished with fresh basil.
Eaton said the classes are only available through the end of March and that spots are limited.
“You’ve got to sign up because we’re running out of time in March,” she said.
Tickets are available here.
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Dining and Cooking