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Classic Handmade Pasta with Pomodoro Sauce

Description

Learn to Make Pasta Like a Pro—No Passport (or Experience) Required!

Join Chef Sheila for a hands-on cooking experience where you’ll master the art of crafting fresh fettuccini pasta completely from scratch. From kneading silky pasta dough to rolling and cutting it using a pasta machine, you’ll gain the confidence and techniques to recreate this meal at home with ease.

You’ll also learn how to prepare a bright and flavorful Pomodoro sauce, made with simple, fresh ingredients that pair perfectly with your homemade noodles. Chef Sheila will guide you through each step, making the class approachable and fun—whether you’re a total beginner or a passionate home cook.

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. 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’s happier observing and assisting (or taste testing).

You will be seated with your booking party and possibly work with other students in groups of 2-5 sharing equipment and ingredients. Please arrive 15 minutes early to check in so that class can begin one time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed.

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What this class looks like
8 - 26
Group size
2 hours
Duration
Beginner
Class level
We provide
Tools
Any dietary restrictions
Vegetarian friendly
Nut free
Gluten free
Kosher friendly
Dairy free
Fish free
Egg free
Shellfish free
Vegan friendly
Meet your chef instructor

As for my introduction to food and cooking, I will forever thank my mom for introducing me to the world of food. She brought me into the kitchen: unpack, store, and help her with the recipes she had in mind: peeling onions, garlic, prepping the green beans, washing the fresh herbs, blanching some veggies, and so forth and so on, surrounded by all the smells coming from those tasks. That was the only way I could earn pocket money. I landed in Boston in 1981, and I had to cook to survive. All those memories for time spent in my mom's kitchen came back, slowly but surely. During my time there in Boston, I deeply got involved in all cuisines (I worked as a prep for free in the local Thai place restaurant). I was the one who created the Thai menu for the then Cities restaurant/night club in Adams Morgan on 18th St in the late 80’s. Besides French cooking, I also started to discover and really appreciate Latin Cuisine, Central America, Cuban and Puerto Rican, because my mentor. My father's side of the family is Italian from Genoa, I grew up with classic northern Italian cuisine. Cooking is like a Zen place for me: when I cook, I cannot really think of anything else: it is an art that needs and feeds on the whole of you. And I also love to teach and pass on the knowledge and the passion. Feeding people may be the very best job in the world.

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Where the class will be
Hyatt Place National Harbor
123 Waterfront Street, Oxon Hill, MD 20745
National Harbor, situated along the banks of the historic Potomac River, is home to our seven-story waterfront hotel. Hyatt Place National Harbor offers an idyllic destination to explore the nation’s capital or to take an easy getaway in Maryland. Enjoy the picturesque Waterfront District while you stay close to notable hot spots like The Capital Wheel, MGM National Harbor, Gaylord National Resort and Convention Center, Audi Field, Theater at MGM, Gateway DC, Tanger Outlets, Topgolf and more.
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Guest requirement

The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Please arrive 15 minutes early to check in so that class can begin on time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed.

Cancellation policy
Reschedule request have to be made at least 48 hours before the class for groups of less than 6 people and 14 days for groups of 6 people or more. Cancellations are not permitted and tickets are non-refundable.See terms and policy.
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/ Person
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