Fresh Pasta Making Class - Liguria - Corzetti, Pansotti (ravioli) & Pesto

Welcome to our Pasta Making Class - Liguria - Pasta & Pesto

Owner of Melina's Fresh Pasta & Il Laboratorio, Carmella, and her family are from Calabria - right on the toe of the Italian boot. In this class Carmella will teach you fresh Pasta traditions from the Italian region of Liguria - famous for Pesto Genovese.

During the class we will make the fresh egg pasta dough and learn how to make 2 traditional Ligurian Pastas and sauces.

Corzetti – Pasta Coins with Pesto Genovese

Pansotti – "Little bellies: - Triangle shaped stuffed pasta with herbed ricotta and Salsa di Noci (a creamy walnut sauce)

NOTE: This class will use nuts and cannot accommodate nut allergies.

We eat what we make! Note: This is typically enough pasta for a light to medium sized meal. All participants receive a Class Recipe Book via email with the recipes from the class.

Classes are held at IL LABORATORIO - located at 3101 Guess Rd. (NOT the pasta shop).

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***

“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.

Host or Publisher Melina's Fresh Pasta