Sunday, May 3, 2026
11:00am-1:00pm
with Leta
Exploring Italy’s hand-formed pasta traditions, students will learn to mix and knead their own pasta dough using several types of locally milled flour. With traditional hand tools, students will learn to form several shapes — some well over a thousand years old! Students will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of pasta cookery, and basic troubleshooting to successfully create a handmade pasta dish. We’ll take time to eat together at the end of class.
Flours will include whole wheat, spelt, emmer, and einkorn.
Ingredients for this class are vegan.
Registration for this class will close on Friday, May 1 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Sunday, May 3, 2026
11:00am-1:00pm
with Leta
Exploring Italy’s hand-formed pasta traditions, students will learn to mix and knead their own pasta dough using several types of locally milled flour. With traditional hand tools, students will learn to form several shapes — some well over a thousand years old! Students will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of pasta cookery, and basic troubleshooting to successfully create a handmade pasta dish. We’ll take time to eat together at the end of class.
Flours will include whole wheat, spelt, emmer, and einkorn.
Ingredients for this class are vegan.
Registration for this class will close on Friday, May 1 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
