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Fresh Tagliatelle with Classic Alfredo Sauce

• Learn to make and roll fresh egg pasta, and create a silky, emulsified Alfredo without heaviness.

Penne Arrabbiata (Classic Red Sauce Pasta)

• Master a bold tomato sauce and understand heat balance, garlic infusion, and proper pasta finishing.

Spinach & Ricotta Ravioli with Sage Butter Sauce

•  Learn stuffed pasta basics, filling balance, sealing techniques, and delicate butter-based sauces.

Creamy Pesto Fusilli with Roasted Vegetables

•  Make fresh pesto, understand herb preservation, and pair sauces with the right pasta shapes.

Aglio e Olio (Garlic & Olive Oil Pasta)

•  A minimalist classic to master timing, emulsification, and flavor extraction.