While the neighboring cities of Bologna and Modena fight over which is the birthplace of tortellini, both areas agree on the best way to serve these pillowy bites of stuffed pasta is boiled and served in a bowl of rich beef brodo or chicken broth. This class transports you to the rolling hills of northern Italy as you learn tips to make Tortellini en Brodo- a classic Italian soup with stuffed pasta and vegetables in a flavorful hybrid of broth and stock. Join food writer and Chef Instructor, Shawnie Kelley as she teaches you the techniques for preparing pasta dough to a perfect consistency. You’ll be immersed in Italian cuisine as you put together herbed goat cheese crostinis to nibble on while making your meal. Much of the class is focused on rolling, cutting, and sealing the tortellini stuffed with a traditional ricotta filling. The Tortellini en Brodo will be paired with a vibrant melon, tomato, and burrata salad, And for dessert, a classic affogato of espresso poured over gelato will hit the sweet spot. At the end of class, enjoy your Tuscan delights with a glass of wine.
🍝 What to Wear:
Nuts and other common food allergens are frequently used in our kitchens. If you have a food allergy or dietary restriction, please contact us as soon as possible before class. We will make every effort to accommodate your needs; however, adjustments cannot be made during the class.
If you need to cancel your class booking, you may do so up to 48 hours before the class to receive a refund or class credit.
If The Mix must cancel a class, you will be notified immediately by phone or email and given the option to switch to another class of equal value or receive a full refund.
To cancel, please contact us at themix@cscc.edu or call 614-287-5126.
All reservations are taken on a first-come, first-served basis, so we encourage you to sign up early.
Refunds will not be issued after a class has been held.
The Mix reserves the right to substitute instructors or modify class content when necessary.
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