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Semolina is milled from durum wheat and, combined with water not eggs, produces a supple, malleable dough that's perfect for hand-rolling: no equipment needed. In this class, Mai will walk you through mixing and working a batch of dough before rolling two classic shapes, Cavatelli and Pici. You'll also learn to make a Sardinian sausage ragù and a carbonara, which you'll enjoy for dinner with your freshly rolled pasta. Any extra pasta you make goes home with you. This class can be adapted for vegetarians with advance notice.