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 you’ll 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.

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 two 16-inch strudels, some dumplings and fresh noodles.

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.