Italian Pasta Workshop: Orecchiette, Trofie and Farfalle
Step into the timeless art of Italian pasta making in this immersive, hands-on culinary workshop. Guided by expert instruction, you will master the craft of transforming simple dough into three iconic, hand-shaped pasta varieties from scratch, all without the use of complex machinery. Along the way, you will explore the rich regional heritage of Italian pasta craft and discover how shape and texture dictate the perfect sauce pairing.
During this class, you will practice shaping three distinct handcrafted pasta shapes:
Orecchiette
Originating from the sun-soaked region of Puglia, these small, bowl-shaped pastas translate to "little ears." Formed by pressing a knife blade across small pieces of dough and turning them over a thumb, their signature cupped center and rustic, textured exterior excel at holding chunky, vegetable-forward sauces.
Trofie
A classic staple of Liguria, trofie are thin, tightly twisted spirals rolled quickly between the palms or against a wooden board. Their tapered ends and tight crevices catch delicate herbs and rich oils, making them the ultimate traditional pairing for fresh basil sauces.
Farfalle
Often referred to as "bowtie" or "butterfly" pasta, this beloved shape features pinched centers and ruffled edges. Cut from flat sheets of dough and pinched by hand, farfalle offer a wonderful textural contrast between the thicker central fold and the delicate outer wings.
Beyond shaping pasta, you will learn the ancient technique of building sauce by hand using a traditional mortar and pestle. You will craft an authentic Pesto alla Genovese, emulsifying fresh sweet basil, toasted pine nuts, garlic, aged Parmigiano-Reggiano, coarse sea salt, and extra virgin olive oil into a vibrant, fragrant masterpiece.
At the end of class, you will sit down to enjoy your handmade feast paired with your fresh pesto. You will leave with foundational pasta-shaping skills, traditional Italian recipes, and the confidence to recreate an authentic pasta night in your own kitchen.
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. Our events are casual and meant to be fun and instructive, not hardcore. 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. BYOB is allowed.
Chef Kimberley is a cooking instructor who believes some of the best conversations happen while people are gathered around a table or standing at a counter with flour on their clothes. Her love of food is closely connected to travel. Wherever she goes, Kimberley is drawn to the markets, neighborhood restaurants, family recipes and everyday dishes that reveal something about the people who live there. For her, food is one of the most enjoyable ways to learn about a culture and connect with new people, even when everyone does not speak the same language. Kimberley brings that same curiosity and sense of connection to her classes. Her teaching style is warm, relaxed and approachable, with plenty of encouragement and a little humor along the way. She wants guests to leave with practical skills, more confidence in the kitchen and the realization that homemade pasta does not have to look perfect to taste wonderful.
BYOB is allowed. Plan to arrive 15 minutes early to allow time to park and check in. The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. The entrance is marked "NOURISH BUILDING" right off the MAX Lighting Rail and is on the NW 1st ave side of the building The class is located on the third floor of the feed the mass building.
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