FROM THE GRAIN TO THE TABLE
Event by BENNY'S
Up to 16 adults. Children may attend, but the demonstration format may not hold younger children's attention. Please call 406-422-1228 to discuss. This class uses wheat and egg on shared equipment, so it is not an ideal fit for gluten or egg allergies. Book by Friday, October 23 at 12:00 PM. A minimum of 12 attendees is required to support the class. If we don't reach 12, the class will be refunded in full.
Sun, Oct 25
4:00 PM
2 leftBenny's Lab is a cooking class series hosted by Chef Pan. Good pasta begins with good grain. The class will showcase five dough types to understand their impact on fresh pasta. We will be using only local flours from Lewistown Flour Company and Granite Mill Farms. Chef will also discuss how the incorporation of an extra ingredient in the kneading impacts the moisture of the dough, with beet used for the demonstration. The group will explore texture, hydration, the flour blend, and resting periods for the dough. Volunteers from the group will take turns at rolling and cutting tagliatelle. A cooking demo will follow and attendees are invited to stay for a shared pasta meal, or take their pasta home with them. Every guest leaves with fresh pasta, a recipe card, and a certificate of completion. The course includes one beverage of your choice. Check-in 3:45 PM, class at 4:00 PM.
Benny's Lab is a cooking class series hosted by Chef Pan. Good pasta begins with good grain. The class will showcase five dough types to understand their impact on fresh pasta. We will be using only local flours from Lewistown Flour Company and Granite Mill Farms. Chef will also discuss how the incorporation of an extra ingredient in the kneading impacts the moisture of the dough, with beet used for the demonstration. The group will explore texture, hydration, the flour blend, and resting periods for the dough. Volunteers from the group will take turns at rolling and cutting tagliatelle. A cooking demo will follow and attendees are invited to stay for a shared pasta meal, or take their pasta home with them. Every guest leaves with fresh pasta, a recipe card, and a certificate of completion. The course includes one beverage of your choice. Check-in 3:45 PM, class at 4:00 PM.