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  • Pasta Boot Camp

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Pasta Boot Camp

Basta pasta! We're going to delve deep into regional Italian pastas, making several types of dough from scratch. You'll learn how to use a pasta roller, as well as how to create rustic shapes by hand, and we'll dress up our pastas with divine homemade sauces.

  • Egg Dough: Cavatelli alla Matriciana
  • Egg Dough: Black and White Striped Farfalle Salad with Shrimp and Zucchini
  • Semolina Dough: Hand-Formed Pastas (Orecchiette, Busiati and Pici) with Broccoli Rabe and Sausage
  • Ligurian White Wine Dough: Pansotti (Ligurian Ravioli Filled with Ricotta and Bitter Greens) in Walnut Sauce

Skills Covered in Class Include:

  • Mixing and Kneading Pasta Dough by Hand
  • Cooking Pasta Properly
  • Understanding Different Types of Flour
  • Making Tinted and Striped Pasta Dough
  • Using a Pasta Roller
  • Shaping Traditional Pastas by Hand
  • Making Filled Pasta
  • How to Store Homemade Pasta
  • Cooking Leafy Greens
  • Balancing Flavor

1-week cancellation policy. Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.

Location: Lincoln Square


Sunday 3-8-20
10AM - 4PM








  • Ligurian White Wine Dough: Italian Sausage and Ricotta Cheese-Filled Tortellini with Walnut Sauce
  • Classic Egg Dough: Farfalle (Butterflies) with Fresh Basil Pesto and Artichokes
  • Ricotta Dough: Hand Formed Cavatelli with Four Cheese-Fresh Herb Cream Sauce
  • Squid Ink Dough: Squid Ink Fettuccine with Sautéed Shrimp, Nduja Sausage, Tomatoes and Chili Flakes
  • Semolina Dough: Hand Rolled Pici alla Cacio e Pepe

Skills Covered in Class Include:

  • Mixing and kneading pasta dough by hand
  • Using a pasta roller
  • Cooking pasta properly
  • Understanding different types of flour
  • Shaping traditional pastas by hand
  • Making filled pasta
  • How to store homemade pasta
  • Preparing fresh herb, cream and tomato sauces
  • Selecting sausage and shellfish
  • Cooking leafy greens
  • Balancing flavors

Location: Merchandise Mart


Sunday 5-17-20
10AM - 4PM

*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

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