By the end of this class, participants will be able to:

1. Fresh Pasta Preparation: Understand the process of making fresh pasta from scratch, including kneading, rolling, and cutting dough for various pasta shapes such as fettuccine, pappardelle, or ravioli.
2. Mastering Risotto: Learn the essential techniques for preparing a perfect risotto, including proper rice selection, toasting, gradual liquid addition, and achieving the ideal creamy texture.
3. Sauce Pairing: Create complementary sauces to pair with both fresh pasta and risotto, understanding how to balance flavors and textures in each dish.
4. Ingredient Selection: Identify key ingredients for both pasta and risotto, focusing on quality and how they impact the final dish, such as types of flour, rice, and stock.
5. Cooking Timing: Master the timing required for both fresh pasta and risotto, ensuring optimal cooking without overcooking or undercooking.
6. Creative Variations: Learn how to experiment with variations of pasta and risotto, incorporating seasonal vegetables, proteins, or unique flavor combinations.
7. Presentation Skills: Present freshly made pasta and risotto in a visually appealing manner, enhancing the overall dining experience.
8. Confidence in Italian Cooking: Gain confidence in preparing two essential Italian dishes, allowing participants to recreate these meals at home with creativity and precision.