Pimpinella's Stephanie Gängler and Melissa Graf shared their knowledge on intuitive cooking and sensory exploration at this culinary get-together in collaboration with everyseason.

The duo taught different ways to create egg- and egg-free (semolina) pasta dough shapes  from scratch, and how to pair them with different fillings and sauces. Rather than following rigid recipes, participants learned to trust their senses and understand the process. 

The beautiful Karma Food Kitchen Collective set the scene for the ensuing shared dinner, enjoying all the delicious family-style dishes made with the previously crafted pasta and lovely natural wines.