What You'll Do
The art of pasta-making dates back to Sicily in 1154, and has since grown to include more than 300 varieties of pasta on record today. This workshop channels the spirit of ancient Italy by taking place at a small, ecologically sustainable farm, where you'll use fresh eggs to craft your own pasta. As foodie and farm-to-table guru April Morris demonstrates how to hand-roll fettuccine and ravioli, she'll describe the ingredients and techniques that have kept pasta a culinary staple for centuries.
Hands-On Pasta-Making Workshop
Learn every step of the pasta-making process while hand-rolling your own noodles
Education That's Both Edifying and Edible
Small agriculture expert April Morris discusses the history of pasta and the advantages of the farm-to-table culinary philosophy
Each event is capped at 12 participants; each event requires a minimum of 8 participants in order to take place.
Foodie Farmer and Educator
Since learning about food consumption and farming as a Natural History major at Northland College, April Morris has been spreading the gospel of going organic. After her newfound passion for agriculture led her to work at a fruit and flower farm in Bayfield, she eventually took her talents to Angelic Organics. During her pasta and cheese workshops, she helps participants better understand what they eat and encourages them to embrace farm-to-table culinary practices.
December 7 | December 14
Depending on the date, classes are available for the following times: 9 a.m.–12 p.m. | 10 a.m.– 1 p.m. | 2 p.m.–5 p.m.
Where You'll Meet
At Angelic Organic Farm, a Community Supported Agriculture (CSA) farm, a dedicated team with a collective green thumb has been growing organic and biodynamic vegetables and herbs since 1991. Located just outside of the city, the idyllic venue hosts classes on small agriculture, ecologically sustainable cooking, and farm-to-table cuisine.