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.
DurationYou 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.
Menu:
Fettuccine and Marinara; Ricotta Ravioli with a Lemon Cream Sauce; Big Italian Salad.
In 1973, Martha Kaemmer and her sister Mary Rice thought that the time was ripe for a culinary awakening. Cooks was born in a 1,500-square-foot storefront at the intersection of Grand Avenue and Lexington Parkway, in St. Paul.
There were four employees and approximately 250 different items for sale. Mary left a year later to pursue a new culinary journey in Bayfield, WI. Martha carried the company forward for more than 30 years.
In this fun and delicious three hour cooking class, we'll be making fresh pasta from scratch! Learn how making homemade pasta is the ultimate exercise in cooking, a method that gets only stronger with practice, and yields dividends. Bring your appetite!
Pasta Making class is offered by Piccola Italia Bistro. Chef William will walk you through the entire process of fresh pasta making. Enjoy a rewarding dinner after the class!
Our in person classes are designed around your needs. We will prepare a custom menu for your group taking into consideration all your dietary restrictions and allergies.
Few kitchen tasks are more satisfying than making your own pasta. The reason people struggle with pasta is that most recipes leave out too many crucial details. You can spend years figuring them out on your own, or you can come to the pasta making class that will help you succeed on your first try.
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!
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