Let’s Make pasta!

From farfalle to fettuccine, penne to pappardelle, pasta is everyone’s favorite food. Learn to make handmade pasta in your own home kitchen or corporate kitchen with our Traveling Sfoglino Show. Ingredients, pasta machines, pasta boards, drying racks, bench scrapers, ravioli molds, Italian playlist — all included!

You’ll learn on your own, with a friend, or in a group — think family get-togethers, book clubs, wine groups, team-building.

Mangia!

CLASSES

Learn the art of making dough by hand with just two ingredients — flour and eggs. We’ll cover digital measurement, mixing, hydration, rolling, and cutting. Ingredients, pasta machines, pasta boards, and all the tools you’ll need are included. Afterward, we’ll boil the pasta and enjoy it with our homemade pasta sauce, fresh herbs, and aged Parmigiana Reggiano cheese. This is a great one-on-one class to learn the basics. 1-2 students, $100/person. (3 hours.)
All the fun of our One-on-One class, but the more the merrier! This is a fun class to enjoy with friends — think wine group, book club, bachelorette party, team-building, gaggle of gays, or family get-togethers. 3-8 students, $100/person. (3 hours.)
All the fun of our Pasta 101 classes, followed by a full meal! We’ll enjoy our handmade pasta with sauce, plus surprise appetizers, sides, and dessert. 3-8 students, $150/person. (4+ hours.)
Right now we’re perfecting our Traveling Sfoglinos Show, but we’re looking for a place to call home. If you know of a spot with a large or industrial kitchen, let us know!

Ready to start your pasta journey? Let’s get this party started! Give your preferred class date and time, and we’ll check our schedule and get right back to you. Classes typically last 3-4 hours.

Name

First Name

Last Name

Email

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Which class are you interested in?

Pasta 101: One-on-One

Pasta 101: Together

Pasta 101: Mangia!

Preferred Date

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Number of students (1-8)

How did you hear of us?

Message

Make it

I’m actually Scots, not Italian — but I married into an Italian family and I love Italian food. In my classes I emphasize best ingredients and best practices to make the best food I can possibly make. (So our Parmigiana Reggiano is fresh and not out of a green can!) My husband and I live in the North Hills with our ridiculous Portuguese Water Dog, Humphrey.