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  • Pasta Boot Camp


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.

  • Whole Wheat Pasta Dough: Pumpkin-Filled Agnolotti with Brown Butter and Sage 
  • Ricotta Pasta Dough: Hand Shaped Cavatelli with Sunday Meat Sauce
  • Semolina Dough: Hand Shaped Orecchiette with Sautéed Shrimp, Greens and Chili Flakes 
  • Roasted Beet Dough: Fettuccine with Blue Cheese Cream Sauce 
  • Classic Egg Dough: Lasagna with Roasted Garlic Tomato Sauce and Walnut Pesto  

Skills Covered in Class Include:

  • Mixing and kneading pasta dough by hand 
  • Cooking pasta properly 
  • Understanding different types of flour 
  • Making tinted pasta dough 
  • Using a pasta roller 
  • Shaping traditional pastas by hand 
  • Making filled pasta 
  • How to store homemade pasta 
  • Preparing brown butter, meat, cream and tomato sauces 
  • Making pesto
  • Balancing flavors

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 4 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.

Location: Lincoln Square


Saturday 5-18-24
10AM - 4PM


Saturday 8-17-24
10AM - 4PM

*A non-refundable 15% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

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