Wed, Apr 18 from 6pm - 8:30pm

Discover how easy it can be to enjoy freshly made artisanal pasta at home!


In this hands on class participants will learn how to mix, knead, stretch, cut, store, cook and serve fresh pasta.  Participants will learn how to customize their own pasta with different shapes and types of flours.  A variety of both long and short styles of pasta will be demonstrated as well as several simple, delicious sauces.
The instructor's pasta will be cooked for tasting, students will get to bring home about 1 pound of pasta, enough to feed 4-6 people!

Chef Jim Birmingham is an American Culinary Federation Certified Executive Chef.  Currently Chef Jim is the Director of Nutrition Services for the Washington South Supervisory Union.  Previously, as Culinary Department Chair at New England Culinary Institute, Chef Jim taught classes such as Flavor Development, Contemporary Cuisine and Restaurant Operations.   Chef Jim spent many years in hotel restaurants including Trapp Family Lodge and as Executive Sous Chef at Topnotch Resort in Stowe, VT.  He holds a Bachelor of Health Science degree from Johnson State College and earned the Grande Diplome from Le Cordon Bleu in London.

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Richmond Community Kitchen

13 Jolina Ct
Richmond, VT 05477