From Noodles to Strudels
Eastern European cultures are a treasure chest of delicious foods that have found their way, pre-made and packaged, onto grocery store shelves. This class returns these foods to their handmade origins. We’ll make noodles from various grains; bring your biceps because we’re using rolling pins! We’ll explore some regional dumplings such as pirohy. Then amaze yourself by pulling tissue-thin strudel dough; we’ll test its transparency by reading the North House catalog through it before rolling it up with a traditional savory cabbage filling, with additional recipes. Bring aprons and containers for transporting a 16-inch strudel, some dumplings and fresh noodles. We’ll break for lunch, but will be able to taste our creations through the day.
You will need the following tools for this class:
- All required tools/materials are provided by your instructor and North House and will be available once the course begins.
- If physical limitations make rolling out noodle dough a challenge, you may bring your own hand-cranked pasta machine.
- Bring an apron and containers for transporting one 16-inch strudel, some dumplings and fresh noodles.
Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.
Once registered, students will receive a confirmation email with further class information. Please call us if you haven't received it within 24 hours.