Explore the fundamentals of pasta making, including rolling, cutting, and pairing pasta shapes with sauces. Work from scratch, incorporate various colors and flavors into your dough, create a variety of traditional shapes such as, farfalle, trofie, orecchiette, tagliatelle, and more.
DurationExplore the fundamentals of pasta making, including rolling, cutting, and pairing pasta shapes with sauces.
Work from scratch, incorporate various colors and flavors into your dough, create a variety of traditional shapes such as, farfalle, trofie, orecchiette, tagliatelle, and more. Each dish will be paired with a bold and flavorful sauce.
Cambridge School of Culinary Arts offers culinary education for budding professionals and enthusiastic hobbyists in the Greater Boston area and beyond. Join us for Certificate and Professional Culinary and Pastry Programs, Recreational Cooking Classes for all levels, and Private Cooking Events.
One of the best things about traveling through Italy is the cuisine; especially the fresh pasta. Through a combination of hands-on learning and Chef demonstration, in our Fresh Pasta Workshop you will be exploring the preparation of fresh pasta, from forming the dough to making the noodles.
Chef Dallas will be your guide on how to make plant-based hearty fresh pasta and stuffed pasta dishes the whole family will enjoy! Join Chef Dallas on this meatless Monday to learn how to make plant-based fresh pasta and stuffed pasta dishes.
Love is in the air! We will show you how to make pasta dough from scratch and turn it into some tasty heart-shaped Ravioli. And if it can't get any better, we will sweeten your day with some delicious homemade chocolate truffles. Perfect for sharing with family & friends.
House-made Ravioli Class is offered by Panzano for all ages and skill levels. It emphasis on fresh pasta making.
Take your pasta routine beyond the box! Learn to craft gourmet dishes with our favorite pantry staple. Focus on fresh and seasonal ingredients that can transform your pasta experience all year long.
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