Fresh Handmade Pasta Workshop
Learn to make fresh, scratch made egg pasta dough, rolled out into sheets and fashioned into stuffed tortellini
as well as mountains of fresh cut fettuccine, all with a combination of savory sauces.
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Tuesday, October 27th, 2026/ 6pm to 9pm / open
Popular Pick! 135. per person
Includes all instruction, recipes, food cost, equipment, tax and plenty of good eats!
CLICK HERE: Payment and Class Registration Form
Ravioli di Zucca with Tomato-Roast Bell Pepper-Sage Sauce
Handmade ravioli with a pumpkin/butternut squash-ricotta filling,
and a tomato-roast red bell pepper-garlic-sage sauce.
Fettuccine with Basil-Arugula-Spinach-Walnut Pesto
Fresh cut, homemade egg fettuccine w/ basil-arugula-spinach-garlic-parmesan-walnut pesto sauce.
*Note: This class is vegetarian except eggs used in pasta dough.
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