Foodie Skills: Starch Cookery

Starches show up in nearly everything you cook, from a quick weeknight pasta, to a side dish that steals the show. This cooking class covers a full range of starch cooking, starting with fresh pasta dough made entirely by hand, and paired with a classic sauce to bring it all together. From there, you’ll move into a variety of go-to starchy sides, and finish with risotto, a dish that looks effortless on a plate but depends entirely on technique, patience and care. Working alongside one of our professional chefs, you’ll leave with a set of starch skills that will help you create delicious and restaurant quality dishes in the comfort of your own kitchen.

Curriculum

Scratch Pasta Dough
You’ll make pasta dough entirely by hand, learning how to work the dough to the right consistency, roll and cut it properly, and cook it to that perfect bite of texture. Once it’s done, you’ll pair it with a classic sauce, the kind of pairing that turns a simple bowl of pasta into something worth making again and again.

Go-to Side Dishes
This section covers a range of starchy sides built to round out any meal, from weeknight dinners to more special occasions. You’ll come away with a handful of go-to dishes that are reliable, flexible, and consistently impressive.

Risotto
Risotto has a reputation for being tricky, but it really comes down to technique: the right stock, the right timing, the right amount of stirring. We’ll walk you through the fundamentals so you can make a rich, creamy risotto time and time again.