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.

Cooking Class: Semolina Pasta Techniques