There is little more satisfying than making and eating hand-made fresh pasta! Italian-Canadian chef and nutritionist Nicole Di Nardo will guide you through making easy and versatile pasta doughs, for both traditional egg pasta as well as a healthy, low-carb and gluten-free pasta dough made from chickpea flour.
There will be plenty of expert tips for techniques from rolling pasta dough sheets, to cutting tagliatelle ribbons and shaping elegant stuffed mezzaluna (“half-moon” raviolis). Participants will be making traditional egg tagliatelle in a tomato ragu, as well as a chestnut & truffle-filled mezzaluna made with chickpea flour (GF) in a brown butter and sage sauce.
Nicole Di Nardo is a holistic nutritionist, teacher and therapeutic chef on a mission to spread awareness on the importance of home-cooked meals. She believes healthy food does not have to be costly and takes inspiration from her Sicilian ancestors. She cooks rustic ‘Cucina Povera’ dishes to create recipes from humble ingredients that are flavourful and simple. She hosts cooking classes, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.
Nicole Di Nardo Nutrition
Every week The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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