Pasta Class in a (The) Brooklyn Kitchen

Here’s What I Learned…

Fresh Pasta with Sage Brown Butter Sauce


Searching for a good (and inexpensive) cooking/baking class in NYC is less daunting with the uses of Google and Google maps.

I was able to locate quite a few nearby using the reviews at Yelp and narrowed them down easily.  I had a friend mention they visited someone who owned a pasta-making device that the friend had never used and he decided that they would make fresh pasta that very visit!

He said it was fun and easy and urged me to give it a try.

I am not a huge fan of Italian food and pasta with its carb-loaded calories, was something I had vowed to eat less of.  So why take a pasta-making class?  I still love pasta but ordinary, dried, shelved pasta seemed hardly worth the calories and going out for Italian food, well it had better be freshly made pasta!  Then again, I’d much rather have Thai food.

This class at The Brooklyn Kitchen was much more than just a class.  It was atmosphere, pleasant and eager students, a welcoming and sweet instructor, two kinds of wine, and a new way to serve pasta – tossed with Sage Brown Butter Sauce!

I discovered that fresh pasta is simple to make and doable in a matter of minutes.  Now I’m on a mission to ONLY make fresh pasta whenever I serve it for a meal.  I can even experiment with alternative flours since I have total control of my ingredients!

I’m planning to have some friends over soon and will WOW them with my new skills!




Here are the recipes.

Basic Pasta Dough                                            Yield = 4-6 servings

4 C flour
4 eggs
4 T. olive oil
4 t. salt

Process:  add flour and salt to a large bowl and combine; make a well in the center and add the eggs and olive oil; mix the eggs while keeping them in the center of the bowl gradually moving the outer edges of the flour to the eggs; roll the mixture onto a floured surface kneading adding flour until the mixture is no longer sticky; wrap in plastic and refrigerate for 30 minutes or longer; roll out until thickness is ¼” or thinner; cut into pieces of 2” x 12”; roll these pieces up and carefully slice to make linguini, about 1/4” in width; add to rapidly boiling water and cook for bout 4-5 minutes.


Sage Brown Butter Sauce                             Yield = 4 oz. (enough for 2 servings of linguini)

4 oz. butter
12 sage leaves
juice of ½ lemon
pinch of nutmeg
salt & pepper to taste

Process:  melt the butter and cook until it bubbles; add sage leaves then remove from heat; add lemon juice, nutmeg, salt and pepper; add to pasta, toss and serve.


My venture to Williamsburg, Brooklyn…


Fun shop. Loving it all!


Some of my most favorite things: enameled dinnerware.


Want these. A bit pricey.


This was a huge people (or mammal) scale.


Hmmmm, catchy names here.


Staying sharp at the wall of knives.


Here’s where all the pasta fun was had!

Check out The Brooklyn Kitchen.


Mmmmmmushrooms — Stuffed

stuff mushroom

I’ve always loved mushrooms and loved them even more once I discovered how low in calories and high in nutrition they are.  Of course stuffing them with cheese alters that fact.  But I cannot eat without flavor and cheese and my favorite condiment of all time – crushed red pepper flakes – add the impact that give recognition to this special dish!

I visited my newly discovered favorite supermarket and they had freshly delivered, baby Bella’s on sale.  My son, who surprised me by ordering this dish once when we were out together, was planning to visit so the timing was ripe.

stuff mushroom

stuff mushroom

The stuffing for the mushrooms works well with a meat of some kind for added protein and flavor.  Chicken, fish, shrimp or crab will work and a small amount goes a long way.  If you’ve made dressing for a turkey, it’s pretty much the same method.  If you’re not a meat eater, dice up some carrots and sweet peppers instead.

stuff mushroom

stuff mushroom

These stuffed mushrooms were very well-received even from people who don’t ordinarily eat mushrooms.  I even received kudos from a professional chef who sampled some!

Tasty, nutritious and special.

Some wonderful mushroom varieties that have loads of uses, recipes and flavor:

Shitake (my personal favorite)
White Button
Baby Bella

Here’s an interesting fact about mushrooms:  mushrooms are fungi and don’t grow by seed but by spawn, or microscopic spores.  They grow in the wild by feeding on food byproducts produced by plants. The spores are blown around by air which is why mushrooms can be seen growing in varied places in your garden or backyard.

This is a nice website dedicated to the mushroom.

stuff mushroom

Here’s the recipe.

Stuffed Mushrooms


20 baby Bella mushrooms, stems removed
1 medium onion, finely diced
1 T olive oil
4 cloves of garlic, minced
1 T butter
Dash of red pepper flakes
6 oz. piece sword fish, rinsed, dried and diced in small pieces
½ C Bread crumbs
¼ C Pecorino Romano
1 C Baby spinach
½ C water or stock
½ C mozzarella cheese

Process:  rinse and dry mushrooms; dice the stems; sauté onion and mushroom stems in olive oil until softened; add the red pepper flakes; add the butter and the garlic and cook until fragrant, about 2 minutes; add the sword fish and cook on high heat for another 3-5 minutes then stir in the spinach, water and breadcrumbs and remove from heat; add the Pecorino Romano and let cool.

Spoon the stuffing into the mushroom caps and top with mozzarella; roast in 400F degree oven on a prepared shallow baking pan for about 12 minutes.

Mmmmmmm mushrooms!

stuff mushroom


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