Hands-On Pasta Boot Camp

Join Chef Alex Heugel, winner of America’s Test Kitchen: The Next Generation (Season 2) and alum of Michelin-starred Spiaggia, for an unforgettable hands-on journey through Italy’s rich pasta traditions. In this immersive hands-on workshop, you’ll craft a variety of regional pasta doughs from scratch, learning tips and techniques straight from a pasta pro.

From mastering the pasta roller to shaping rustic, hand-formed styles, you’ll get flour on your hands and flavor in your soul. To top it all off, you will pair your fresh creations with luscious, from-scratch sauces that bring every bite to life. Whether you're a curious beginner or a passionate home cook, this is your chance to elevate your pasta game and experience the joy of truly handmade Italian cuisine.

Menu:

• Whole Wheat Pasta Dough: Cappelletti (Stuffed Pasta) with Pink Peppercorn and Goat Cheese Filling, Roasted Zucchini, Arugula, Oven-Dried Tomatoes and Lemon
• Ricotta Pasta Dough: Hand Shaped Chiusoni with Mushroom Ragu 
• Semolina Dough: Hand Shaped Busiate al Pesto Trapanese (Tomatoes, Basil and Almonds)
• Parsley Dough: Fettuccine with Clams, White Wine and Toasted Breadcrumbs 
• Classic Egg Dough: Rotolo (Rolled Lasagna) with Ricotta, Spinach, Prosciutto and Tomato Sauce 

Skills covered in class:

• 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 
• Balancing flavors
• Roasting vegetables
• Working with mushrooms
• Preparing pesto and tomato sauce
• Selecting shellfish

In this hands-on class, students will be paired in groups of three to four and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.