Pasta Lab
This class is about making fresh pasta feel possible — not precious. In Pasta Lab: Handmade Noodles & Seasonal Sauces, we’ll focus on a clear, repeatable workflow for making pasta from scratch and pairing it with flexible, seasonal sauces you can actually cook at home.
We’ll start with just a few ingredients — flour, eggs (or water), salt — and learn how to bring pasta dough together by feel. You’ll get comfortable with simple dough ratios, what “right” feels like in your hands, and how to adjust when things aren’t perfect. From there, we’ll roll and cut pasta shapes you’ll want to make again, then build sauces rooted in what’s beautiful at the market.
The emphasis throughout is confidence and flow: how to move from dough to sauce to finished dish without stress. You’ll leave with techniques, recipes, and the sense that handmade pasta can live comfortably in your everyday kitchen.
Price: $155 per person plus tax
all ingredients included
Class Overview
This hands-on pasta lab focuses on the foundations of fresh pasta and seasonal saucing. We’ll begin with mixing and kneading dough by hand, learning how hydration, rest, and technique affect texture. You’ll practice rolling dough to the right thickness and shaping approachable pasta styles that don’t require special tools.
From there, we’ll move into sauces — layered, balanced, and unfussy. We’ll cook through a few foundational sauce approaches, such as a seasonal vegetable-forward sauce, a silky butter or cheese pan sauce, and a bright, herb-driven option. Along the way, we’ll talk about seasoning, acidity, richness, and how to use pasta water to bring everything together into a glossy, cohesive dish.
What You'll Learn
• How to mix and knead pasta dough by hand using texture and feel rather than strict measurements.
• Simple pasta dough ratios and how to adjust when dough is too dry, sticky, or tight.
• Resting, rolling, and thickness: how small changes affect tenderness, cooking time, and texture.
• Shaping approachable pasta styles (such as hand-cut ribbons) and pairing them with the right sauces.
• Building seasonal sauces with layers — vegetable-forward, butter/cheese-based, and herb-driven options.
• How and when to use pasta water to create glossy, emulsified sauces that cling to noodles.
• Finishing and plating pasta with intention using herbs, cheese, citrus, and good olive oil.
On The Menu
Menu will shift slightly with the season and market availability, but may include:
Fresh Pasta Dough
Hand-mixed and kneaded dough using eggs or water, rested and rolled for shaping.
Hand-Cut Ribbon Pasta
Tagliatelle, fettuccine, or a similar ribbon-style noodle you can easily make at home.
Seasonal Vegetable Sauce
A flexible sauce built around what’s fresh at the market, layered for depth and balance.
Butter or Cheese Pan Sauce
A silky, emulsified sauce that highlights pasta texture without heaviness.
Bright Herb-Forward Sauce
A lighter, aromatic option finished with herbs, citrus, and olive oil.
Who This Class Is For
Home cooks who’ve always wanted to try making pasta by hand but weren’t sure where to start.
Cooks who want repeatable techniques rather than one-off recipes.
Anyone interested in cooking seasonally and building confidence with foundational skills.
Both enthusiastic beginners and experienced home cooks looking to refine technique.
Take Aways
A clear, repeatable workflow for making fresh pasta from scratch.
Pasta dough ratios and troubleshooting tips you can rely on in your own kitchen.
Seasonal sauce frameworks you can adapt all year long.
Confidence to make handmade pasta part of your regular cooking rhythm.
Class Details
Format: Hands-on pasta and seasonal sauces workshop
Length: ~2.5 hours
Skill Level: Beginner to experienced home cooks
Includes: All ingredients and tools, tastings throughout, shared meal at the end, printed recipes and workflow guides
Cook’s Culinary Collective is a come-to-you experience: I handle the shopping, we cook together in your home, and you enjoy a great night with your guests. When we’re finished, I head out and you get to stay put, happy, and already home.
Class Size: Small-group by design so everyone gets dough time, shaping time, and real-time coaching.
Group Size: Minimum 2, maximum 12 in most home kitchens. Larger groups may require an event space.