Every day, Chef Ethan McKee makes between six to eight different types of fresh pasta for Urbana, an Italian restaurant in Dupont Circle. And this fall, he’s teaching the public to do the same.
WASHINGTON — Ethan McKee holds up a piping bag filled with sheep’s-milk ricotta and Swiss chard, which he just cut from the rooftop garden at the Hotel Palomar in Dupont Circle.
“Traditionally, this shape has a meat filling, like a veal filling, but we do a lot of different things with vegetables here,” said McKee, the executive chef at Urbana inside the Palomar.
“Nowadays, there’s a big trend toward that and we try to utilize as much as we can from the garden upstairs.”
McKee pipes the cheesy mixture onto a thin sheet of fresh pasta dough. Then, after a series of pinches, folds and cuts, he holds up the final product: a small pocket-like pasta called agnolotti.
“This looks like it’s an opening, but actually it’s sealed on the inside there, so that kind of catches the sauce,” McKee said, pointing to the pasta’s signature flap.
Every day, McKee makes between six to eight different types of fresh pasta for Urbana’s menu — from bucatini to tagliatelle to ravioli. And this month, he’s teaching the public how to do the same.
On Oct. 8, Urbana is launching its second cooking demo series. In classes capped at 14, McKee will teach participants how to make seasonal Italian classics, such as gemelli with taleggio cream and pancetta, and polenta with roasted quail, house-made pancetta and figs.
Each month through June 2017, McKee will focus his instruction on a different Italian region (like fall harvest in Lombardia and summer in Sicily) or tradition (Feast of Seven Fishes and Italian-style comfort food). And no matter the theme, pasta will spend time in the spotlight.
“Especially going into cooler weather like right now, where you want more of that comfort food, just having rich flavors and textures with fresh egg pasta, you can’t beat it. There’s just no comparison,” he said.
In each class, held twice a month, McKee will demonstrate three different dishes, spending about 30 minutes on each. Those enrolled will have the opportunity to get their hands dirty in the kitchen with McKee and ask questions throughout. Of course, they’ll also be able to sip on wine and taste the end product.
The end goal, McKee says, is to equip participants with the confidence they need to make pasta in their own kitchens.
“I think now people really want to know how to cook at home and use local ingredients and cook from scratch,” he said. “We give out recipes, and all you need to have to make [pasta] is basically a fork and a rolling pin.”