Spend 2-3 hours getting your hands busy; rolling, pressing, cutting and twisting fresh pasta. Jacob will guide you through using two different types of pasta dough while you make various shapes including; ravioli, busiate, cavatelli, tortellini and a few others along the way. Jacob will fill your ears with as much information and stories of pasta and sauces as you can handle. At the end of the class we will of course taste our hard work with our freshly made pasta tossed in a homemade basil pesto! No experience is needed, just a passion for pasta.
Hello everyone! My name is Jacob Patterson, co-owner of Mélilot Boulangerie & Patisserie. Pasta is my passion, all of the shapes and sizes. I originally worked in restaurants across Canada my whole career until my wife and I moved to Rimouski to start our bakery/ pasta shop. Since starting Mélilot I have been supplying restaurants and stores in town with pasta and doing special pasta events. I also recently took some time to learn new pasta techniques while in Italy at the renowned school VSB Bologna.
Registration required. Limited spots available.
With thanks from our funders:
