Class Description + Menu: Isn't pasta just playdoh you can eat? In this hands-on, virtual cook-a-long, we will be learning the art of hand-formed pasta. Using simply semolina flour and water, we will learn both to craft, and the history of, various shapes, including: trofie, malloreddus, and busiate. Then, we will cook our pasta and make a delicate, flavorful sauce using a super, secret ingredient (pssst... it’s pasta water!).

Herbivore Pasta: Pasta e Ceci — Pasta + Chickpeas with Arugula
Omnivore Pasta: Pasta con Salsiccia — Pasta + Italian Sausage and Hearty Greens
Prosciutto e Melone con Honey-Chili Vinaigrette (or vegetarian substitution)

Our Host: Hello! My name is Erin Torgerson. I am a full-time vegetable grower and Slow Food trained chef. From my first encounter with an Easy Bake Oven, I have long been fascinated with food. After college, I cooked and farmed my way through Denmark, England and Italy, where I eventually found my way to Slow Food’s University of Gastronomic Sciences in Pollenzo, Italy. I enrolled in their Culinary Masters program and I focused my studies on using traditional, Peasant food cultures as an example for sustainable home cooking and the ability of agri-tourism to create more connection between consumers and farmers. Currently, I’m based in Durham, North Carolina, where I spend my days growing vegetables at Red's Quality Acre, and my nights and weekends teaching virtual, cooking classes!

Cooking with SAFH & Erin Torgerson

By SAFH NYC

Cooking with SAFH & Erin Torgerson

Team Members