Pasta Making Class - Pasta Cuts & Ravioli

Come learn how to make pasta from Carmella - the owner of Melina's Fresh Pasta.

Learn how to make pasta like a tiny Italian Nonna (or Nonno). Learn how to master the art of crafting homemade pasta and ravioli. We will being with making a fresh egg pasta dough. Next, you will learn how to roll the dough out into thin sheets and cut it into long pasta ribbons. Once you become an expert pasta roller, you will move onto making fresh ravioli using different techniques and tools. At the end of the class, we will make 2 sauces and eat what we make!

Menu
Fresh Egg Pasta Dough
Fettuccine/Spaghetti with Butter Parmesan Sauce
Cheese Ravioli with Tomato Cream Sauce

All classes are hands-on. We have a collection of traditional pasta making tools from Italy and special pasta rolling boards. We will make a variety of cut pasta - fettuccine, spaghetti and ravioli.

We eat what we make! We will cook up the pasta together for a tasting at the end of the class.

Classes are held at IL LABORATORIO - our new pasta making kitchen located at 3101 Guess Rd. (NOT the pasta shop). All participants receive a Melina’s Fresh Pasta 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.

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.

“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