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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.

  • Ligurian White Wine Dough: Italian Sausage and Ricotta Cheese-Filled Tortellini with Walnut Sauce
  • Classic Egg Dough: Farfalle with Pancetta, Chard and Roasted Garlic Cream
  • Squid Ink Dough: Squid Ink Fettucine with Clams, White Wine and Herbs
  • Semolina Dough: Hand Rolled Pici alla Cacio e Pepe
  • Spinach Dough: Hand-Cut Spinach Pappardelle Bolognese

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 
  • Cooking leafy greens 
  • 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 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.

Location: Lincoln Square


Saturday 3-11-23
10AM - 4PM


Saturday 4-8-23
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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