Hands-On: Pasta Traditions of Napoli (Restaurant Edition)

About this Class: It’s time to get your hands messy! In our hands-on format, you’ll be diving right in and making our dish with ingredients prepared by our Eataly kitchens. You will then get to enjoy the dish made in advance by our Scuola Chef, and you can take your culinary creation home with you!   For our Restaurant Edition of this class, your class will be in La Pizza & La Pasta/Ristorante. 

About this Dish: While Campania is best known for dried pasta (after all Gragnano is just a few miles from the heart of Naples), the culinary tradition of the region has brought us some beloved fresh pasta enjoyed around the world today. Scialatielli is made with a unique pasta dough of flour, milk, cheese, oil, basil, and salt. The dough is shaped into uneven strands that are perfect for the seafood-centric dishes of the City of the Sun. 

In this Hands-On Class You Will:

• Learn about the traditions and culture of Busiate and Pesto Trapanese

• Observe as our Scuola Chef teaches the group how to make Busiate and Pesto Trapanese

• Make and shape your own pasta dough by hand to take home

• Enjoy a menu featuring antipasto and wine or beer.

• Sample the Busiate with Pesto Trapanese prepared by our Scuola Chef

Please Note:

• One ticket purchase is valid for one guest

• Seating is first-come, first-served

• Class duration is approximate and may vary by 10-15 minutes

• All guests planning to consume alcohol must be able to produce a valid government-issued identification to prove they are 21 or older. Non-alcoholic beverages are available.

• Classes are also suitable for children 8+ who are passionate about Italian cuisine. 15 and under must be accompanied by a supervising adult.

• Please notify us 48 hours in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them.

Host or Publisher Eataly Los Angeles