When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally.
When you bite into fresh, homemade pasta, there’s that pause when you just can’t help but stop talking and savor its deliciousness. How can two ingredients taste so sublime? Well they do. We’ll make egg pasta in a variety of shapes with seasonal sauces. Menu changes seasonally.
Abby Hitchcock grew up on Long Island’s rural East End, known for its fishing and farming (fresh bay scallops, stripers, flounder, bluefish, farm-stands, and pick-your-own strawberries/pumpkins/apples). From her mother she learned to love simple fresh local foods and from her father, an amateur chef who enjoys preparing American and ethnic feasts, a love of reading menus and preparing exotic fare.
But it wasn’t until she attended university in England, where she was placed in a “self-catering” flat (shop, cook and feed yourself) that Abby found that food was her passion: shopping for it, cooking it, eating it, researching it.
Abby began poking about in the greengrocer’s and butcher’s shops and preparing amazing repasts for her English flat mates—a New York brunch or an American Thanksgiving for 12— in her tiny kitchenette. After she earned her degree in Botany, she returned to the States and enrolled in Peter Kump’s New York Cooking School (now The Institute of Culinary Education).
With her Peter Kump diploma in hand, Abby went on to work at The Tea Box at Takashimaya in New York, Vong in London and at the BBC’s Vegetarian Good Food Magazine. She has been a private chef, worked at Martha Stewart Living television and run her own catering company.
She finally settled down as part owner, then sole owner, of Abigail’s Kitchen (formerly Camaje) in Greenwich Village. In 2022, having weathered the pandemic and 25 years on MacDougal Street, Abby moved her business to the Lower East Side. She also opened Betty, an American restaurant located in the same building on Henry Street.
Learn how to make gut-healthy sourdough pasta made with our own free-range chicken eggs and century old sourdough starter in this hands-on class!
The secret is fresh made! Roll up your sleeves and come join us for a hands-on class where you will make both a stuffed ravioli and hand cut pappardelle from scratch. Our signature vodka tomato sauce and a garden pesto are perfect compliments to both pastas.
This pasta class is dedicated to discovering how to make pasta from scratch. You'll learn how to make egg pasta dough and water pasta dough. Making pasta sheet, slicing spaghetti, and fettuccine.
Calling all pasta lovers! Know how to make fresh pasta by hand? Join us as we learn all the tips & tricks to turn you into a regular pasta aficionado. We’ll share our super delicious and easy signature pasta recipe.
Homemade Pasta Class is offered by Class in the Kitchen. Our cooking classes can be done in your kitchen with family or friends. You could also simply do the class on your own because Class in the Kitchen offers that convenience and flexibility.
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