Cooking Class: The Art of Pasta Making
If serving up your own homemade pasta feels intimidating, Chef Kelly's hands-on cooking class will demystify the timeless art of mixing and shaping beautiful noodles.
Let your culinary confidence soar and as you learn your way around the pasta machine as well as hand cutting techniques in this approachable tutorial. Using a classic egg-based pasta dough, you'll learn four traditional pastas including tender spaghetti and toothsome tagliatelle. From there, master the hard of folding sumptuous beef ravioli and a tantalizing spinach and cheese tortellini.
MENU
Spaghetti
With all-purpose flour, eggs, salt and water
Tagliatelle
With all-purpose flour, eggs, salt and water
Beef Ravioli
With all-purpose flour, eggs, salt and water
Spinach and Cheese Tortellini
With all-purpose flour, eggs, salt, water, ricotta and Parmesan
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 2
- Maximum Guests 4
- Event Duration 1.5 hours
- Activity Level
Activity Level
- LabelsCouples, Pasta Making, Beginner, Date Night, Italian, Valentine's, Mother's Day, Holiday
Reviews Guests Left For This Experience
NANCY
08 Oct 2024
Chef Kelly created a welcoming and informative learning environment. My husband and I learned a lot, made some great pasta, and enjoyed a great meal because of Chef Kelly. We will now be able to take our new knowledge and make great pasta meals.
Nick
10 Sep 2024
Chef Kelly is extremely welcoming and does a great job breaking down the barrier between you and making that fresh pasta you desire. We'll be looking into other courses!
Betty
15 May 2024
Awesome experience... Chef Kelly is super friendly and knows her stuff!
Event location: Denver
Chef travels to your location
Meet your chef
Chef Kelly is a culinary instructor well versed in many different types of cuisines. Notably, her professional achievements include a position as the managing lead instructor at a notable recreational cooking school in NYC, as well as working in the test kitchens of one of the top gourmet food magazines in the country.
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