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Have you ever noticed how much more flavorful pasta is from some restaurants?  (Or from your Italian grandmother?). That is the difference between freeze-dried and fresh, homemade pasta.  Learn to make (and taste!) a variety of fresh, flavorful, unique pastas with home chef Mark Videan. Learn a basic pasta recipe/method and explore delicious variations. All ingredients supplied. Participants will "knead" a hands-on mind-set and are encouraged to bring lidded plastic containers (to take their creations home in.)

Instructor Info: 

Retired after 42 years as a custom-design jeweler and goldsmith, Mark is now enjoying the freedom of being an artist unconstrained by choice of medium. He studied art, with an emphasis in metalsmithing, at Michigan State University. He has been making baskets since the early 80s, exploring many different materials and techniques. His basketry work has been exhibited internationally, and his jewelry and metal work have been found in galleries and stores throughout the U.S. His interests include science & space, relief printmaking, woodcarving, cooking, homebrewing, papermaking, making books, photography, and designing tattoos. Some of his photos, writing and original word puzzles can be found locally in Freshwater Reporter, a free community newspaper he and his wife co-edit. He teaches at, and his work is exhibited regularly in, regional art centers and galleries.