Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making. Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!
DurationLearn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making. Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!
Est. in 1999
Dave has been making and selling handmade fresh pasta and ravioli for over 30 years—it truly is his passion! In 1999 he opened what we know as Dave’s Fresh Pasta (DFP) in Somerville.
He’s expanded the shop to include housemade sandwiches, spreads, pesto, lasagnas, prepared foods and specialty foods! He believes in supporting local businesses—you’ll be surprised to find many of our grocery, produce and cheeses are from New England producers. We’re constantly searching for the best artisan, small-production products!
Our chefs present a hands-on approach to fresh pasta making, demonstrating the ideal marriage of modern and traditional techniques.
Pasta & Pizza classes is offered by Williams Sonoma. In-store students used our favorite time-saving technqiues for perfect pasta and pizza.
You haven't eaten pasta until you've eaten the pasta you made yourself. Find out how just a few simple ingredients come together to create a new world of flavors, textures and experiences. You'll spend an enjoyable evening making pasta from scratch and sampling the amazing results.
Learn the techniques of fresh pasta-making and recreate at home! Our cooking instructor will teach you how to make fresh pasta dough and different shapes that match best for you.
Join us as the Chef of La Scuola showcases the true art of fresh pastamaking, demonstrating how to make and shape some of Eataly's favorite fresh pastas. Guests will get to try their hand at rolling out the dough and forming their own shapes, like Cavatelli, Fusilli, Orechiette, and Trofie.
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