Join us online for a fun and tasty journey into the art of fresh pasta making. Whether you're a kitchen newbie or a seasoned cook, this event will have you rolling, shaping, and savoring authentic pasta right from your home. Don’t miss out on this delicious experience—grab your apron and let’s get cooking!

On Sunday, September 13, I’m teaching a small pasta making class, and you’ll leave knowing how to make fresh pasta from scratch — not from a recipe card, but by feel.

We start with dough: how it should feel under your palms, when it’s had enough rest, why that matters more than any measurement. Then two shapes — agnolotti, the little filled parcels from Piedmont, and tagliatelle, cut by hand. We will be filling the agnolotti with a simple ricotta and lemon recipe.

And I’ll show you brown butter and sage. A handful of ingredients, and it goes with nearly everything. It’ll be waiting for the pasta you just made.

You’ll sit down and eat what you made.

Seats are very limited.