Classic Handmade Pasta (OC)

Making fresh pasta has never been so fun and easy. It is completely different from dried pasta that we see in grocery stores, and you just might think it even tastes better. Fresh pasta is typically made with “00” flour or all-purpose flour and contains eggs. Dried pasta on the other hand, does not contain any eggs and is normally made with semolina flour. This gives it a longer shelf life and a sturdy texture that allows the dough to form in various shapes and sizes. You will be able to taste the significant difference in flavor between the two types of pasta. Although fresh pasta doesn’t have a long shelf life like dried pasta, it pairs well with every pasta sauce, and it is so delicious that you might never go back to cooking dried pasta! In this class you will learn how to make a fresh fettuccine pasta accompanied by a sundried tomato cream sauce. You will learn the traditional way of flattening out the dough until it can be shaped into the perfect noodle.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you do not already have them in your home kitchen. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who is happier observing and assisting (or taste testing).

Please arrive 15 minutes early to check in. Drinks are available for purchase from the venue and are not included in the ticket price. Outside drinks are not allowed. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 21+.