Saturday, October 5
$185
10AM-2PM

Join us and imagine the "pastabilities" of taking your pasta game to a whole new level! 

In this class, we're going to get into the theory and understanding the deliciousness that happens when you mix Flour + Water along with fresh eggs and oil. We'll explore the technique of pasta lamination and how to turn it into fan-favorites like linguine, fettucine and pappardelle. 

Chef will also teach you how to make stuffed pastas like ravioli, tortellini and more. You'll learn the principles and the tips and tricks the pros use to create delicate, pillowy plump, stuffed pasta. We'll also cover how to properly blanch and toss the pasta with in a variety of different sauces that will be prepared for your enjoyment. 

A recipe booklet will be provided. Please bring containers to take your creations home!

*substitutions may occur based on ingredient quality and availability
Pacific Institute of Culinary Arts classes are non-refundable but transfers to another class is possible. Please visit our class refund policy page.