Join Chef Mike from 6 – 8 p.m. on May 6 at Willy St. Co-op to learn how to repurpose pasta.

Fresh pasta isn’t so tough when you have some locally produced help. Broad pappardelle noodles, pillowy ravioli, and spinach and cheese-filled cannelloni all from RP’s fresh pasta sheets. Pair our pastas with freshly made sauces, of course (and no one needs to know that we didn’t roll the dough ourselves). Recipes contain: wheat, eggs, milk. Demonstration with hands-on opportunities.

Ages 12+. $30 for co-op members/owners and $40 for non-owners.