Classic Handmade Pasta
Ciao, and welcome to CocuSocial's class on mastering the delicate art of making Stracci pasta. Originating from the Emilia-Romagna region of Italy, Stracci pasta, which translates to "rags" in Italian, is celebrated for its rustic charm and versatility in pairing with various sauces. In this session, we'll dive into the intricacies of crafting this beautiful, uniquely shaped pasta by hand. From understanding the ideal dough consistency to perfecting the technique of shaping each piece, you'll gain hands-on experience that will elevate your pasta-making skills to new heights. The sauce you will be working on is a delicious creamy truffle butter sauce. We will top the pasta with toasted pine nuts and fresh parsley. Whether you're a seasoned pasta enthusiast or a curious beginner, this class promises to be a delightful journey into the heart of Italian culinary tradition. So, let's roll up our sleeves, get our hands dusted with flour, and embark on this flavorful adventure together!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don't already have them in your home kitchen. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who's happier observing and assisting (or taste testing).
Please arrive 15 minutes early to check in. Drinks are NOT included in the ticket price, but guests are welcome to BYOB (beer or wine).
Please do not contact MIAM Cafe if you have questions regarding your class, please email hello@cocusocial.com with any assistance needed.
Chef Cameron, former Ocean Reef Club Sous Chef, from New Orleans Louisiana, an
honor graduate of the Chef John Folse Culinary Institute at Nicholls State University where he
studied Cajun/Creole, Classic French, and Regional Cuisine, brings boundless energy and
creativity to the food he prepares. Cameron completed his externship at the Westchester Country club, working his way through all the club’s outlets, and directly studying under Joseph
Albertelli, a member of the USA Culinary team, where he gained experience and developed his
talents. Cameron then continued developing his talents at the most exclusive private club in the
USA, Ocean Reef Club. During his 3-year tenure, his work ethic and knowledge for his craft did
not go unnoticed as his roles included a focus on pasta making and Italian Cuisine at the
Carrysfort Kitchen, where he was a liaison to Celebrity Chefs at The Cooking School. He then
worked abroad in Australia for 3 years, where he traveled the entire country, constantly
learning and honing his skills before returning to Ocean Reef Club. Cameron has recently
opened, Crème de la Chef, a private Meal Prep & Catering company servicing the Miami area.
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