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The Sustainable Kitchen: Colorful Pasta

This class is sold out! 

This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.

With flour, eggs, and salt comes pasta. Join us as we learn how to make fresh pasta from scratch, color the dough with surprising ingredients from the produce aisle, and make fun shapes like fusilli (spirals) and farfalle (bowtie pasta) by hand. We’ll cook our pasta in the simplest of Roman sauces: cacio e pepe. Served with a simple salad and glass of wine.

If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

Instructor: Heather Bell Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that's her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.