Artisan Pasta Making Class at Beechwood Inn

Artisan Pasta Making Class at Beechwood Inn

Artisan Pasta Cooking Class at Beechwood Inn – North Georgia Mountains at the “Grow, Cook Eat Cooking School”

In this class you will learn:

· How to make dough from scratch

· How to make fillings for ravioli and other stuffed pastas

· How to roll the pasta and make ravioli, tortellini and ribbons

· How to cook pasta and prepare sauces

At Beechwood Inn’s artisan pasta classes, students will unravel the art of pasta making and learn how to make the perfect ravioli, gnocchi, tortellini and pasta ribbons. At the end of each day, all budding chefs will be invited to enjoy a well-earned glass of wine over a steaming bowl of pasta.

Our artisan pasta cooking classes show you, step-by-step, how to make your own pasta from scratch, either with what equipment you already have or with a simple and inexpensive pasta machine. As you’ll learn quickly, great pasta depends less on the equipment and more on your own creativity. As with so many foods, your own taste is the best guide.

Artisan Pasta Making Class at Beechwood Inn: Ravioli.  Homemade ravioli is a fantastic special occasion treat. It is a lovely platform for your creative filling ideas and it always comes out tasting wonderful. Pasta-making aficionados consider it therapeutic, relaxing, calming, meditative, deeply satisfying, sensual even.  There is undeniable culinary romance in the idea of fresh pasta.

You will learn how to make flavored and colored pastas. A flavoring could be anything you like, as simple as egg pasta, but also chestnut, asparagus, spinach or even chocolate. The flavorings will change the pastas color: saffron will make it yellow, beet juice is bright purple, and spinach is bright green. Then there are shapes. A sheet may be cut into any width you like, or die-cut into discs, or pressed and filled such as ravioli. And finally the fillings – here is where you can let your creative urge explore.

Artisan Pasta Making Class at Beechwood Inn: Gnocchi. We’ve probably all tasted examples of gnocchi done poorly. They’re dense, chewy and bland, little gummy potato pellets that taste of raw flour and, frankly, aren’t worth eating. Done right, though, gnocchi are pillowy and tender, and they practically melt in your mouth. The flour that we use for gnocchi is what’s called doppio zero in Italy — “00 flour,” which is very finely milled and soft as talcum powder. It leads to a smoother, more supple, malleable dough.

The moment of truth arrives when you cook the gnocchi. You should do so in boiling water that’s as salty as seawater; this is where the gnocchi will pick up all its necessary seasoning. As soon as each dumpling bobs to the surface, scoop it up and transfer it to an ice water bath so that it stops cooking immediately.

What’s Included: Each Artisan Pasta Cooking Class starts at 3:00pm and should end about 6:30pm. Cost starts at $75 per person, per class for lodging guests ($90 per class for non-lodging guests)  and includes recipes, sources for ingredients, keepsake Beechwood Inn apron,  steaming bowl of your homemade pasta, salad, and glass of wine.  For cooking classes we charge a 20% gratuity in addition to the class to facilitate private table service of your dinner creation. Please let us know in advance of any dietary restrictions. Take both the ravioli class and the next day take the Gnocchi class and the cost for both classes starts at $125.00. for lodging guests. Minimum two people per class.

Cancellation Policy: Prepayment is required to reserve a class space. Students who cancel their reservations 7 days prior to the scheduled class will receive a full refund, less a small processing fee. No-shows and cancellations made less than 7 days before the class will not receive a refund. If you have questions about the cancellation policy or need to cancel a reservation, please contact the Inn at (706) 782-5485.

The day of your Class: Please arrive at least 15 minutes before class time. Wear comfortable closed toe shoes and leave your jewelry at home. Our chefs reserve the right to make menu/ingredient substitutions based on what might be fresh and seasonally available.

The Instructors

Classes are led by Beechwood Inn’s Executive Chef David Darugh and are taught in Beechwood Inn’s Commercial Kitchen. Chef Darugh grew-up in his parent’s restaurant in Sonoma, California, and has studied at the Culinary Institute of America in Napa, Johnson & Wales in Providence Rhode Island, in Dijon, France and in Santa Fe, New Mexico. In addition to Chef David Darugh, his wife Gayle, the Inn’s Head Pastry Chef, will share many of her famous dessert and pastry recipes.
2014: Beechwood Inn’s Chefs David and Gayle Darugh were both selected for inclusion in “Best Chefs America.”Our nations Chefs were asked a series of proprietary questions that score their peers on a numerical scale. The process was calculated to accurately record the opinions of leading chefs about the talent of their colleagues nationwide.  Less than 1% of all chefs and professional cooks in America attained this designation!

Artisan Pasta Cooking Class at Beechwood Inn – North Georgia Mountains at the “Grow, Cook Eat Cooking School”

  Artisan Pasta Cooking Class