Cooking Class: Handmade Fettuccine Pasta and Sauces
Fri, Nov 29th at 7:00PM
Fri, Dec 13th at 7:00PM
Wed, Dec 18th at 7:00PM
Wed, Dec 4th at 7:00PM
Creating your own homemade pasta may seem like a challenge, but it's not actually that complicated. In this hands-on class with Chef Meg, you will learn how to make fettuccine noodles from scratch, along with two different types of sauce.
All you need is flour, eggs, olive oil and salt to start prepping your pasta dough. Then, choose from either a tangy red sauce with olives, capers and anchovies, a creamy carbonara sauce with Parmesan and sweet peas, or a bit of both!
Cooking Classes on Classpop! are designed to be social events that do not require any previous experience. Guests are welcome to purchase beer to enjoy during the class.
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Fettuccine From Scratch
With flour, eggs, olive oil, and salt
Puttanesca Sauce
With roma tomatoes, kalamata olives, fresh herbs, capers, anchovies, and garlic
Carbonara Sauce
With fresh Parmesan, cracked black pepper, sweet peas, pancetta, butter, and heavy cream
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.
Reviews Guests Left For This Experience
Theresa
12 Jan 2020
Meg was more than excellent! Appreciated her skills and love her fun and energetic personality!
charles
06 Jan 2020
Chef Meg was very nice, and entertaining! I enjoyed the class thoroughly!
Jennifer
05 Jan 2020
Meg was amazing and a great teacher. She knows her stuff. However the location is not appropriate for a cooking class. Meg did a great job trying to rise to the occasion despite not having the appropriate supplies or kitchen.
Meet your chef
Culinary extraordinaire Chef Meg holds one diploma from the International Culinary Center with an emphasis on French techniques, and another diploma from Roger Williams University in both French and Italian studies. Since graduating, Chef Meg has continued honing her craft and following her passion for cooking in numerous restaurant kitchens across the country, and has shown an aptitude for creating anything and everything from rustic bread to ornately decorated petit fours, and so much more.Â
