I will demonstrate how to roll out the pasta dough using a rolling pin but you are welcome to use a pasta machine if you have one. I am trying to keep this beginner- and budget-friendly so I am not requiring any special tools but you will need a pastry wheel if you want fluted edges on your ravioli and bow tie pasta. We will be using all-purpose flour to keep ingredients simple but will discuss 00 and semolina flour in week one if students would like to try different recipes over the weeks. Students will need a blender or food processor for pesto sauce (I have used my cheap smoothie blender and it worked fine).  

Students will need bowls, measuring cups, a pot, a rolling pin, a knife or pizza cutter, a pastry wheel (optional), a cheese grater (optional), freezer bags or containers if they would like to freeze their pasta, and cookie sheets or a dehydrator if they would like to dehydrate their pasta. 

Pasta dough: flour, eggs, water, and salt
Marinara sauce: canned whole tomatoes, extra-virgin olive oil, garlic, dried chili or dried pepper flakes, kosher salt, and basil or oregano
Béchamel sauce: butter, all-purpose flour, milk, and parmesan cheese
Alfredo sauce: butter, heavy whipping cream, Italian seasoning (optional), garlic (optional), salt, pepper, and parmesan cheese
Pesto sauce: basil leaves, pine nuts or walnuts, garlic, extra-virgin olive oil, and parmesan cheese
Garlic bread: French baguette, butter, garlic, salt, parsley (optional), and parmesan cheese (optional) 

*A block of cheese is best. Pre-shredded cheese is coated in cellulose, which is safe, but it won't melt quite as nicely as cheese you chop or grate yourself.

Learners will not need to use any apps or websites beyond the standard Outschool tools.

Students will be preparing dishes at home and may need to use the stove, oven, microwave, knives, and/or small appliances. Young students may need some parental help. Please review the recipes every week to be aware of any allergy concerns.