Pasta Making Class

Marisa's recent trip to southern Italy not only connected her back to family roots but also planted a seed of inspiration for this hands-on pasta-making session. Everything about this class will be authentically Italian, from the communal process of cooking together, down to the particular type of flour used.

In this convivial class, we will make fettuccine pasta from scratch and also several hand cut shapes. We will talk about different flours and best olive oils to use. Each person will work with their own dough roll, cut their own pasta, and at the end of the class, will be able to take a batch of fresh fettuccine home to family.

Marisa will also prepare a couple of different sauces to pair with the pasta, and we'll enjoy the fruits of our labour over a casual lunch/dinner in her kitchen!

Be sure to wear comfortable clothing and bring a pair of indoor shoes - we will be rolling up our sleeves and getting a little dusty from the flour! Coffee and tea will be served as well as a baked item prior to the start of class for Saturday classes and antipasto board for Wednesday class.

Wednesday, January 8 , 2025 | 6 pm to 9 pm Gluten Free Pasta
Or
Wednesday, January 29, 2025| 6 pm to 9 pm
0r
Friday, Febuary 14, 2025| 6 pm to 9 pm

PRICE
$125 per person
max 8 people per class

CLASS LOCATION
1030 Wellington Crescent
Winnipeg, Manitoba
R3M-0E1

Class entrance is located at the back of 1030 Wellington Crescent. Please come in, hang up your coat and come down the stairs.

If you're buying this class as a gift, please make a note of the recipient(s) first and last name(s) during checkout, or send an email to: [email protected] after purchase.

PLEASE NOTE: classes are non-refundable and cannot be exchanged for cash. However, the recipient may make a one-time exchange for a different class, on a different date, by contacting Marisa at [email protected].

*You do NOT have to sign up for a PayPal account in order to pay. When you're redirected to PayPal, just select the Pay with Card option. You can also e transfer me at [email protected]