Experience a comprehensive hands-on course in traditional Italian pasta craftsmanship, where you'll master the creation of three iconic pasta shapes: penne, farfalle (bow tie), and cavatelli. Every pasta is prepared entirely from scratch, giving you the opportunity to explore both authentic hand-rolling methods and modern pasta machine techniques. Throughout the session, your instructor will share the cultural heritage and regional stories from across Italy that shaped each pasta's unique character and tradition.
The renowned Amatriciana sauce carries a fascinating history rooted in the Amatrice region of central Italy, far from the Rome establishments most commonly associated with it. Historical evidence suggests this dish originated over a millennium ago, featuring a simple yet flavorful combination of salty pecorino cheese and guanciale, a cured pork cheek cut, combined and tossed with pasta for a deeply satisfying meal. When tomatoes arrived in Europe from the Americas during the 16th century, they were gradually incorporated into the recipe, creating the vibrant, red sauce version that has become beloved worldwide today.
Your certified Italian Chef Instructor will demonstrate the complete Amatriciana preparation in class, while actively engaging participants to collaborate in building this magnificent sauce from raw ingredients.
No culinary background is necessary. All equipment and ingredients are provided, consisting of items readily available at local grocery stores or likely already in your pantry. This welcoming class suits both experienced cooks eager to participate in every step and newcomers who prefer to observe, assist, and enjoy the finished products through tasting.
Participants within the same booking group will collaborate together during the entire session. Please plan to arrive 15 minutes early for check-in. Beverages are available for purchase directly from the venue and are not covered by your ticket. Outside beverages cannot be brought in. Age 21 and above only.
