Classic Handmade Pasta
Join us for a fun and delicious intro to pasta making class, featuring a fan favorite Arrabiata sauce.
In this hands-on class, you will learn how easy and fun it is to make and roll fresh Pappardelle pasta from scratch. First you will make the pasta dough, then knead and roll it out using a pasta machine and then learn how to hand cut the Pappardelle noodle shape. Your Chef Instructor will demo how to make the Arrabiata sauce from scratch, giving you tips and tricks for making it on your own at home. Once the sauce is ready we will cook our pasta and sit down and enjoy eating a delicious plate made completely from scratch. So come on out, have fun, and learn the art of pasta making!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don't 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's happier observing and assisting (or taste testing).
Guests in the same booking party will work together throughout the class. 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. 21+ only.
Chef Kevin is a dedicated culinary expert and restaurant manager
with a passion for crafting exceptional dining experience. With a career
spanning over a decade in the food and hospitality industry, Kevin has
honed his skills in restaurant management, menu development, and high-
volume kitchen operations. Most recently serving as the General
Manager and Head Chef at Buena Vida in Fort Worth, TX, Chef Kevin
oversaw all aspects of the restaurant, from guest relations and staff
training to menu innovation and vendor partnerships. His expertise in
creating seasonal dishes and implementing effective kitchen strategies
has been instrumental in enhancing the restaurant’s reputation.
Before his tenure at Buena Vida, Kevin held leadership roles at Pour
Decisions and Velvet Taco, where he managed bar and kitchen
operations, developed innovative menus, and streamlined business
processes. As the owner and operator of Freestylez Kitchen, he
successfully curated unique, rotating menus that highlighted his creative
flair and adaptability in the culinary world.
Kevin’s extensive experience also includes working as a sous chef at
renowned establishments like Five Sixty by Wolfgang Puck and The
Commissary in Dallas, TX. Throughout his career, he has been
recognized for his strong leadership, effective communication, and
ability to inspire teams in fast-paced environments.
Passionate about food preparation and hospitality, Kevin thrives on
delivering unforgettable dining experiences. He is now seeking new
opportunities where he can continue to contribute his culinary expertise
and management acumen to elevate restaurant operations and guest
satisfaction.
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