Pasta Making - Hands-On Class - AUGUST 12th NANOBOND it can go from the

it can go from the freezer to the hot oven (-20°C to +270°C / 548°C)

tapered servers to complement any setting

and are finished with smooth flush rivets for easy cleanup

Target cooking temperatures: internal cooking temperatures are labeled on the large dial display for easy reference when preparing beef

Pasta Making - Hands-On Class - AUGUST 12th NANOBOND it can go from thePasta Making Hands On Class Wednesday August 12th, 2026 from 6 pm to 8 pm Led by Chef Roberta of Paolucci Pasta, this class will provide you with the required skills and knowledge to create several types of fresh pasta. You will have the opportunity to experiment with different types of equipment such as a pasta maker and a chitarra. Chef Roberta will explain the importance of each of your ingredients, help you make and roll your dough, and transform