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      Posting these cat-cartoons-without-the-cartoon was a long journey that I don’t know if I’ll repeat soon again. A daily blog is tough … even when you have your material handed to you! But, I couldn’t have done it without the artwork … Continue reading →
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Eat Local–Making pasta from scratch

Posted by joeabbott on May 19, 2013

WP_20130518_028imageYesterday Suzy and I took a pasta making class, compliments Eat Local, a prepared meals company with a store in Burien, WA. And while the price was hardly complimentary, it was reallyh affordable through Groupon and we always enjoy finding new things to do together.

Before getting into the eggs and flour of the class, I want to say that the recipe for noodles is amazingly simple: eggs and flour! Yup, just 2 cups of loose flour and 3 large eggs and that’s it! You can add a pinch of salt for flavoring, but that’s really just personal preference. And with that out of the way, let’s talk about the class!

First, Eat Local just started offering classes so it was clear the word hadn’t gotten out yet: we were the only ones for our class! And I can’t tell you how great having a class to yourself is! You get more personalized instruction, conversation is a little looser, and you get a chance to “color outside the lines” … meaning, do stuff you normally wouldn’t get to do. Heck, I asked to see their composting situation and got a small tour of the back alley!

But, Greg (the owner), also noted the Saturday 10AM classes were less popular and from pictures of the other session, the later times are busier.

Chef Tracy shows us pasta making

Upon entering we met Greg, got a quick tour of their store and learned about their business philosophies. This is along Suzy’s interests and she was able to ask engaging questions and keep up … I just focused on the great looking meals and delicious desserts!

We shortly met Tracy, the head chef, and she introduced us to a few tools, ingredients, and the lay of the kitchen. And then it was off to making pasta!

WP_20130518_020She started with a ball and then we both made our own. Along the way we learned, laughed, and were amazed at how simple this was. By the time the class was over, two hours later, we’d made linguine, ravioli, and had eaten both (we ate what Tracy made and took our portions home). And that’s in addition to the constant samples brought out to us as we took the class: we must have tried a small meal’s-worth of a half dozen entrees, enjoyed several drinks (they serve both wine and non-alcoholic beverages with the class), and finished with some homemade marshmallows!

It was such a great experience, we signed up for three more classes before we left! We have a class in pie making, another in gourmet cookies, and, yup, a specialty marshmallow making class! We’re very much looking forward to the other classes but are busy wondering where we will be putting a pasta making machine!

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