Join us for a hands-on, beginner-friendly pasta class with pasta maker and cookbook author, Danny Freeman. This class focuses on the fundamentals of making fresh pasta from scratch, and goes next-level teaching you how to make your own colorful and creative fresh pasta, unlike anything that can be found at the store.
We’ll start by mixing and kneading fresh pasta dough using just eggs and flour. Then choosing from a selection of natural ingredients—like turmeric, paprika, purple sweet potato powder, butterfly pea flower, spirulina and beetroot powder—you can experiment with creating your own colorful pasta.
Once the dough is ready, we'll roll it out using a pasta machine and learn how to shape a variety of classic and playful forms, including:
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Farfalle – the familiar “bowtie” shape, pinched at the center, perfect for catching light sauces
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Barchette – delicate “little boats” that cradle sauce in their curved shape
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Cappellacci dei Briganti – a more intricate, folded pasta with dramatic edges, offering a hands-on introduction to filled pastas
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Fettuccine – long, ribbon-like strands that teach proper cutting and handling from fresh pasta sheets
After shaping, we’ll cook the pasta together and enjoy what we've made!
Each ticket includes a copy of Danny’s book, Danny Loves Pasta, so you can continue making delicious pasta art at home.
Danny's feed is super fun to follow, so check him out @DannyLovesPasta!
