Pasta 101

What to expect
  • Learn to make fresh pasta by hand at the Institute of Culinary Education
  • Cook both fresh and dried pasta, with a variety of sauces
  • Practice preparing pasta styles such as pappardelle, ravioli, and cannelloni
  • Step up your brunch game and gain some valuable new skills
Learn to cook both fresh and dried pasta, as well as an array of sauces to complement each. You will make fresh pasta dough by hand, in a standing mixer, and in a food processor, then roll, cut, and fill it. On the menu: Spaghetti Carbonara (spaghetti with egg, cheese and bacon); Orecchiette ("little ear" pasta) with Broccoli Rabe and Spicy Sausage; Pappardelle (wide ribbon pasta) with Wild Mushroom Ragu; Ricotta-Filled Ravioli; Cannelloni (baked pasta with veal and bechamel sauce); and other simple sauces including Puttanesca (spicy tomato sauce with olives, capers and anchovies); Cacio e Pepe (pecorino cheese and black pepper); and Pesto Genovese (basil sauce with cheese and pine nuts).

Grab your fork -- it's a pasta party!

Note: Minimum age requirement of 18 to attend classes.
Key Highlights
Price $120.00 per guest
Duration / Session 4.5 hours
# Sessions 1
Rating 145 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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