Fresh Pasta Making Class - Flavored Pasta Dough & Colorful Ravioli

Learn how to make pasta like a tiny Italian Nonna (or Nonno). Flavored Pasta Dough: Fettuccine & Colorful Cheese Ravioli

Discover the art of making fresh, flavored pasta dough with natural ingredients that add both flavor and color. In this hands-on class, you’ll learn to create:

• Spinach Dough (green)
• Tomato Dough (red)

We’ll transform the dough into colorful fettuccine and use creative techniques to decorate pasta sheets, turning them into cheese ravioli.

Carmella will also demonstrate two sauces to be served with the pasta :

• Sicilian Pesto alla Trapanese - almond & tomato pesto served with the fettuccine
• Lemon & Sage Butter Sauce – light & bright sauce pairing for your cheese ravioli.

Join us for a fun and engaging class where you will take your pasta-making skills to the next level with beautifully flavored and colorful dough. Perfect for pasta enthusiasts of all skill levels! Don’t miss the chance to make pasta as delightful to look at as it is to eat.

All classes are hands-on. We have a collection of traditional pasta making tools from Italy and special pasta rolling boards.

We eat what we make! We will cook up the pasta together for a tasting at the end of the class. This is typically enough for a light meal.

Classes are held at IL LABORATORIO - our Italian Cooking School kitchen located at 3101 Guess Rd. (NOT at Melina's Fresh Pasta shop).

All participants receive a Class Recipe Book via email after the class with the recipes from the class.

Please read FAQs below this description before calling the pasta shop with questions.

****If you have a gift card, please follow instruction under "Gift Cards" below****

If the class is full - register for the wait list and you will be contacted first for future classes.

“Authentic Italian food is about the simple preparation of a few fresh, local, high quality ingredients. I am excited to share this tradition with you.”

My parents, Giuseppe and Giuseppa, came to America with my sister, Rita, and brother, Rocco, forty years ago from Sinopoli, a small town near Reggio, Calabria, on the southern tip of Italy. I was born in Syracuse, NY a few years later and was lucky enough to grow up in the local close knit Italian American community watching my Mom cook meals from scratch, using ingredients my Dad grew in his backyard garden. After leaving home, I missed the homemade Italian food I grew up with so I took a trip to Italy to learn how to make fresh pasta. When I returned I founded Melina’s Fresh Pasta in 2010 and Il Laboratorio - An Italian Focused Cooking Class Kitchen - in 2024.

No Refunds
All classes are non-refundable; however, we can move your registration to a different date if you are unable to make it to the class (must give us 7 days notice). Rescheduling classes for less than 7 days notice only available if we can fill your spot from the waitlist. Please send an email to [email protected] - do not call for cancellations.

Host or Publisher Melina's Fresh Pasta