What you will learn
Learn how to create regional Italian pasta dishes using egg-free pasta bianca. This interactive cooking class showcases regional Italian cuisine for plant-based diners. You'll explore the rich culinary traditions of Italy while focusing on fresh, seasonal ingredients. Chef Megan will teach you how to prepare an egg-less semolina pasta dough and transform it into two distinct shapes. You’ll roll trofie pasta, a corkscrew-like staple of the Liguria region and use classic gnocchi boards to form Malloreddus pasta, a Sardinian ridged shell-shaped pasta. Pair each dish with vegan versions of traditional sauces, then round out the meal with rustic panzanella salad and a creamy Italian dessert. Guests are welcome to bring wine and beer to enjoy during the class.
What To Expect
In our classes you'll work together with other students (in groups of 4), sharing workstations and equipment in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 hours, unless otherwise noted above.
Hands-on classes are limited to 14-16 students, depending on location.
You will be standing, cooking, and working for most of the class.
Please wear comfortable, closed-toe shoes and have long hair tied back.
Students receive a coupon for 10% off in-store purchases the day of class.
Cancellations or changes must be completed at least 48 hours before the start time of class.
Prices vary by location.