Cooking Class: Make Slow Cooked Oxtail Pappardelle
Create tender Italian oxtail pappardelle in this hands-on cooking class with Chef Will.
Under the guidance of Chef Will, you will craft fresh pappardelle pasta using semolina flour, eggs and traditional Italian cooking techniques. Then, you will prepare an intensely flavorful oxtail ragu, slow-braised with garlic, red pepper, carrots and a rich braising liquid until tender. Perfect for pasta lovers or people who want to explore more creative ways to use their slow cooker, this class will teach you how to create a restaurant-worthy dish that’s comforting and delightful.
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Handmade Oxtail Pappardelle
With semolina flour, eggs, red pepper, garlic, oxtail, braising liquid and carrots
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsPasta Making, Gourmet, Date Night, Italian, Mediterranean
Outside Reviews for Chef Will
Halima H.
24 Mar 2025
I've used Chef Will on a couple of different occasions. He's always super friendly and hospitable. His food is amazing. He did five courses for me and some friends my 40th birthday. The main course was a grilled lamb loin with grits infused with some spice and some colorful greens. I've never had a plate of food so beautiful and delicious! His smile and overall personality really lended itself well to the experience. Love Chef Will.
Event location: 6249 South Archer Road Summit, IL 60501, Chicago, IL, 60604
Venue Type: Bar
Location is based on class date. Please select the date you plan to attend to see the correct location.
Chef William is an experienced culinary professional with over 15 years in the industry. Classically trained in culinary arts, he has worked in fine dining restaurants, hotels, catering and large-scale kitchen operations. As a seasoned sous chef and former executive chef, he specializes in scratch-made cuisine, menu development and team leadership. Chef William’s expertise spans American and international dishes, with a strong focus on quality, technique and creating memorable dining experiences.
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