Handmade Pasta Masterclass: Penne, Farfalle & Cavatelli

In this hands-on class, you will learn how to make three popular pasta shapes: Penne, Farfalle (Bow Tie), and Cavatelli pasta.  The pasta will be made completely from scratch, exploring both the traditional hand method and using pasta machines.  You'll be guided through the different Italian regions to understand history and stories behind how these pastas came to be.

While many associate Amatriciana sauce with Rome's bustling trattorias, its true origins lie nestled in the hills of central Italy, in the charming town of Amatrice.  The earliest versions, likely dating back over a thousand years, were a symphony of salty pecorino cheese and cured guanciale (pork cheek), cooked together and tossed with pasta for a hearty meal. The addition of tomatoes, arriving in Europe from the Americas in the 16th century, transformed the dish into the beloved red sauce we know today.

Your Italian Chef Instructor will demonstrate how to make the Amatriciana sauce in class, utilizing participation from the class to help build this delicious sauce from scratch.

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.