Milk Street Digital Class: Herb-Laminated Pastas With Meryl Feinstein

In springtime, we all get excited by leafy herbs, some of the first signs of the warming weather. So what if we told you that fresh herbs don’t have to just be a finishing flourish on your favorite pasta dishes—they can be inside the pasta dough itself? Guest chef and founder of Pasta Social Club Meryl Feinstein is the teacher of this pre-recorded Zoom livestream class where you’ll learn to make visually stunning handmade pasta that puts the flavors of spring right into the dough. You’ll learn how to pick the right herbs for the job: fan-shaped parsley is visually stunning, as are frilly dill fronds and aromatic sage. And speaking of dough, you’ll learn Meryl’s go-to recipe, which has just three ingredients. As with most short-ingredient-list recipes, though, you’ll benefit from a professional’s tips and tricks to get it just right. You’ll learn how to transform the dough into flat noodles—like linguine or lasagna sheets—that put the laminated herbs at center stage. Plus, we provide tips for great sauce pairings and advice on how to store and save your homemade pasta.

[/description-break] What’s Included[/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[/accordion] How to Download[/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line “Your Cooking School Video is Ready for Download.” Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB. [/accordions-break] Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world for the food industry in 2018.[/banner_heading]After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During that time, Meryl founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on-and offline. She was also a chef-in-residence for the experiential dining program Resident and hosted a supper club in Brooklyn.

Meryl now lives in Washington, D.C., where she develops recipes and teaches pasta-making workshops. She is also currently working on her first cookbook, which will be published in 2023.Her writing has been featured in Food & Wine and Food52, for which she was the website’s Resident Pasta Maker, and she has been quoted as an expert in pasta-making for BBC Travel, LaCucina Italiana, Martha Stewart, New York magazine, and more. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta making, and her Jewish heritage, which is at the heart of her love of eating, sharing, and laughing around a communal table.[/banner-text-break]