There is no limit to the delicious ways to make, fill and flavor pasta, and for this season’s pasta class, the Cakebread garden serves as the inspiration. You’ll learn how to prepare a variety of pastas, from stand-and-eat appetizer offerings to heartier versions with rich sauces.
For lunch, we’ll prepare and enjoy pumpkin agnolotti with sage and brown butter; fresh linguini made with squid ink and served with delicate pink hopper prawns and homemade tomato confit; malfatti, a longtime locals’ favorite here in Napa, made with ricotta and swiss chard and topped with a spicy arrabiatta sauce; and pappardelle flavored with garden herbs and napped with a luscious duck Bolognese sauce. All paired with a selection of red and white wines from the Cakebread cellar to enjoy with your creations. And for the finale to the meal, white chocolate soufflés with raspberries.