Pasta by Hand

In this hands-on class, you’ll learn how easy it is to make fresh pasta by hand the southern Italian way!  We’ll start by mixing up a batch of Semolina Pasta Dough that we will then form by hand into Busiate, Orecchiette, and Cavatelli, three hand-rolled pastas that are staples of southern Italian cuisine.  

Next up, we’ll whip up some Pesto alla Trapanese, a fresh and flavorful tomato and almond-based pesto that hails from the Western Sicilian city of Trapani. It's easy to make and perfect on pasta or bruschetta. In Sicily, they most often serve Pesto alla Trapanese with Busiate pasta.

We’ll then follow up with a demonstration of another southern Italian pasta sauce, Ragù di Salsiccia e Cime di Rapa, a rapini- (broccoli rabe-) and sausage-based sauce that pairs beautifully with Orecchiette and hails from Lazio, Puglia and Campania, all the regions in southern Italy where rapini is grown. 

Our recipes and techniques for making fresh pasta by hand and the 2 paired sauces can be the inspiration for all the pasta creations you can dream up at home.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the three hand-rolled pastas and Pesto alla Trapanese you made in class. 

In-Person: We’ll end class with a tasting of all that we made and you’ll go home with some great coupons.