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Monday, May 10, 2010

Soul Food Farm Workshop Probes Egg-Pasta Connection

Posted By on Mon, May 10, 2010 at 4:23 PM

click to enlarge Soul Food Farm's Alexis Koefoed (left) with Samin Nosrat. - MARRIED WITH DINNER/FLICKR
Handmade pasta can be amazing. Or frightful, depending on whose hands are doing the making.

Pristine ingredients can make it extra-amazing in the right hands. That's the lesson promised for Soul Food Farm's second farm kitchen workshop, this one focused on pasta made from scratch with eggs ― naturally ― from the Vacaville cult pastured-poultry farm. The instructor: Chez Panisse-trained Samin Nosrat, who, since the closing of Berkeley's Eccolo (she was sous chef), has had her hands in plenty of pristine projects. Nosrat will demo tagliatelle and hand-torn stracetti, ravioli, tortellini, lasagna, and farfalle, a list that makes our hands ache just reading it. "The group will lunch on their pasta feast in the farm's olive grove," the event description goes, "and everyone will take home some pasta as well as a recipe guide."

If only everyone could take home Nosrat's talent and a flat of eggs. Details after the jump.

Event details:

Local Farm Kitchen Workshop

Date: Sat., May 29, noon-2 p.m.

Location: Soul Food Farm, 6046 Pleasants Valley Road (at Foothill), Vacaville, (707) 365-1798

Cost: $75 (includes lunch)

Sign up at: http://www.soulfoodfarm.com/classes.html

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