If you want to learn how to make pasta, then this class is just what you knead! Over the course of five days, you will be getting your hands into dough to learn the ins and outs of pasta making.
DurationIf you want to learn how to make pasta, then this class is just what you knead! Over the course of five days, you will be getting your hands into dough to learn the ins and outs of pasta making.
You'll grow from learning how to make regular doughs and noodles before furthering those techniques to include naturally colored doughs and stuffed pasta shapes. By the time this class comes to completion after five days, you'll feel comfortable exploring a whole new world of endless pasta-bilities.
The items you prepare include: pastas like pasta all'uova, semolina pasta dough, squid ink dough, golden saffron dough, green spinach dough; sauces such as pesto, marinara, tomato sauce, ragu de chingale (wild boar sauce); stuffed pastas like ricotta ravioli, pumpkin tortellini and ravioli all'uova (ravioli with an egg); and pasta dishes including lasagne, pasta cacio e pepe, pasta agio e olio (garlic in oil), pasta with pesto trapenese (Sicilian tomato-basil pesto) and gnocchi.
The Institute of Culinary Education has launched more than 16,000 careers in the food and hospitality industries.
Since its founding in 1975, The Institute of Culinary Education has been a recognized leader in the field of culinary and hospitality education. With campuses in New York City and Los Angeles as well as comprehensive online training options, students can earn diplomas, degrees or certificates in a wide variety of disciplines. Having locations in two of America’s culinary capitals puts ICE at the heart of the industry.
We play host to some of the great culinary thought leaders of our time and put students in a position to launch their careers in some of America’s best restaurants. ICE is committed to helping the next generation of culinary professionals find their culinary voice.
Our Vision
To be an exciting, creative and joyful place where students of all ages and backgrounds are inspired to learn and pursue their passion for food and hospitality.
Our Mission
We are dedicated to inspiring our students to reach their full potential through an education that emphasizes technique and professionalism. We will accomplish this in a passionate, disciplined environment that fosters excellence, critical thinking and creativity in students, faculty and staff. The Institute of Culinary Education is committed to ongoing assessment and institutional improvement for the benefit of our students, staff, faculty and administration.
Our Values
The Institute of Culinary Education is guided by our core values of excellence, discipline, professionalism, passion and creativity.
Designed for the culinary enthusiast, whether you’re a seasoned cook or brand new to the kitchen, Chef's pasta making series will teach you the fundamental knowledge and techniques for creating perfectly cooked pasta using fresh, seasonal ingredients and flavors.
It's time to get the kids into the kitchen. What's more of a fun way to do that than to have a party?
Ahhh, the power of pasta! Join us in making our rich pasta dough from scratch, and using it to create a trio of pasta shapes, each with its own sauce that is also made by the students.
Pasta Making class is offered by Rick's Cooking School. During each class, we take your recipes or mine to the next level. You will finish the class with the confidence to entertain and cook for your family and friends and, more importantly, you’ll be able to use these skills for a lifetime.
The perfect sauce, a good pasta al dente and here you are. Dinner is ready! Bolognese is another 5 stars dish of my beloved Italy. Insalata Mista (optional Anchovies vinaigrette) Home made Bolognese with pasta Panna cotta
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