Pasta 101 with Ali + Alix
|Date:||Sun, Aug 25, 2019|
|Time||2:00 PM to 4:00 PM|
ali & alix's Pasta 101 is our favorite way to dive into the world of fresh pasta. Learn the basics of pasta making, gain an understanding for dough & craft some of your favorite shapes while learning new ones. Walk away with the pasta you create along with new found pasta knowledge & a new recipe to enjoy alongside a bottle of our Pellegrini wine. All you need is flour, water & wine!
Tickets: $75 — includes pasta class instruction, pasta to take home, pasta tools, antipasti and glass of wine.
RSVP by August 22
Photo Credit: Alicia Cho Photography
About Ali + Alix
Ali and Alix made their way to Sonoma County late last summer, Ali for wine harvest and Alix a few months later. Their move from Brooklyn was sparked by a desire to connect with the land and reconnect with their passion for food, farming and hospitality.
Ali grew up in restaurants, holding nearly every position in the business. In 2011 she started a cookie company, with a full line of all-natural cookies distributed nationally and in 2017 she opened a fresh pasta concept in the NoLita neighborhood in Manhattan. She has cooked at the James Beard House, competed in the Barilla US World Pasta Competition and collaborated with culinary powerhouses, Gail Simmons, Alison Roman and Katie Parla.
Alix spent the past decade working in branding, marketing and PR for some of the world's top chefs, viral fast casual chains and buzzworthy wineries. Her career has taken her from the red carpet at the Academy Awards with Wolfgang Puck, behind the scenes of Bravo's Top Chef with Tom Colicchio to securing partnerships with Bumble Biz, Theory 2.0 and The Wing.
In preview of their future project, Nebbiandra, an agriturismo inspired by their love of Piedmont, ali & alix craft unique experiences in Northern California focused on flour, water and wine. They believe in serving the vegetables they helped farm and harvest and making their pastas, gelato and cheeses in-house utilizing Sonoma County ingredients.