The Pasta Masterclass March 1-3, 2027 6:00pm

Three Evenings • Monday–Wednesday • 6:00–9:00 p.m.

Learn to make fresh pasta from scratch—from semolina-and-water dough shaped by hand to egg pasta rolled into thin sheets and filled pastas with their own distinctive folds and closures.

Join me for nine hours of hands-on instruction designed for home cooks who want a deeper understanding of pasta making. Each evening builds on the last, with time to practice, ask questions, and learn how the dough should look and feel at every stage.

Monday, March 1 — Semolina Dough & Hand-Shaped Pasta

Start with semolina and water, learning how to mix, knead, and rest the dough before shaping it by hand. Practice making cavatelli, busiate, and orecchiette, exploring the different movements and simple tools used to create each shape.

Learn to recognize the right dough consistency, adjust when it feels too dry or too soft, and keep it workable as you shape. Cooking techniques and sauce pairings round out the evening.

Tuesday, March 2 — Egg Pasta & Sfoglia Bolognese

Make fresh egg pasta dough and learn to roll sfoglia bolognese by hand with a rolling pin, along with techniques for rolling sheets through a pasta machine.

Practice controlling thickness and cutting tagliatelle and pappardelle, with attention to how the finished pasta will be cooked and served.

During the evening, prepare fillings for the following day, learning how moisture, texture, and seasoning affect the finished pasta—and how to prepare and store fillings ahead.

Wednesday, March 3 — Filled Pasta

Bring together the doughs and techniques from the first two evenings to make ravioli, tortellini, agnolotti, and culurgiones.

Use egg pasta for ravioli, tortellini, and agnolotti, then return to semolina-and-water dough for culurgiones and their distinctive braided closure. Practice rolling to the appropriate thickness, portioning fillings, removing trapped air, sealing, and shaping.

Finish with techniques for cooking and serving filled pasta, plus practical guidance for preparing it ahead and freezing it at home.

Throughout the Course

• Choosing flour and understanding how ingredients affect the dough

• Mixing, kneading, resting, and adjusting dough consistency

• Rolling by hand and machine

• Shaping, filling, folding, and sealing

• Scaling recipes for the number of people you’re feeding

• Cooking pasta and finishing it in sauce

• Preparing ahead, storing, freezing, and troubleshooting

Included: Hands-on instruction with Chef Gió, recipes provided by weight, and a certificate of completion for participants who complete all three evenings.

Registration includes all three evenings.

Please Note: Some classes may run longer depending on the size of the class and level of participation.