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PASTA - 101

​The foundation to any of our classes. This is when you will learn the precise measurements and steps to make our fresh pasta.  This will include your own workstation - the space and tools needed to measure the ingredients, the KitchenAid to make the dough and the pasta attachments to the KitchenAid to roll and stretch the dough, and finally cut the pasta into either fettuccine or spaghetti. You will get the opportunity to learn how to make either one of our delicious sauces. The fresh tomato sauce - "The Red Sauce", or a homemade creamy alfredo sauce. The pasta and sauce you make during class you can choose to eat immediately after class or choose to enjoy at home! This is a completely hands-on experience so get ready to make fresh pasta from scratch!


PASTA - 202

*We recommend you take Pasta 101 prior as you will NOT learn how to make the pasta dough in this class


You will have the opportunity to learn how to make handmade raviolis using a ravioli mold and hand stamp- we offer different shapes and sizes for ravioli stamps. You will learn how to make tortellini, garganelli among other shapes. 


Each station will have their own ingredients to make their own filling - the base will include ricotta cheese, spinach, seasoning and other seasonal ingredients. The pasta will be rolled into pasta sheets during the class, and you will be using those fresh pasta sheets to make your raviolis and shapes. 

You can choose to take the pasta you make home to enjoy, or feel free to boil a few after class to try! 

Ask us about turning this class into a SWEET option instead of savory. When we will make the dough sweet and use all sweet fillings to make a dessert option! 

*Shared experience is not offered for this class


PASTA - 302

Colored Pasta. In this unique setting we will learn how to infuse the pasta dough with rich vibrant colors in a natural way. We will show you two methods on how to infuse pasta. You will have the opportunity to pick what infusions you want: spinach, beets, carrots, cuttlefish ink, and other seasonal items. The pasta you make can be chosen to eat after class or taken home to enjoy. 

In this class we will be showing you how to make our specialty green sauce - think of it as a pesto but instead of an olive oil base it's much creamier. 

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