Fettucine. Cavatelli. Farfalle. Pappardelle. Orecchiette. Linguine. Strozzapreti. In this hands-on workshop for teens, junior chefs will test the tips for producing perfectly composed pasta dishes. They will complete each step — from crafting the pasta dough to creating a well-paired sauce to plating it with the appropriate garnishes. Teens enjoy learning about pasta, its origins, how it’s made, and the various cuts and shapes almost as much as they enjoy eating it!

Our menu will include 2-3 of the following:

• Kale Spaghetti Cacio e Pepe

• Cavatelli with Wild Mushroom Cream Sauce

• Pappardelle with Pork Ragu

• Farfalle with Parsley Pesto (nut free)

• Caramelized Onion, Apple and Aged Gouda Ravioli

• Sweet Potato Gnocchi with Sage Brown Butter

• Orecchiette with Turkey Sausage and Garlicky Broccoli Rabe

You influence the menu, so register early and tell me what you’d like to make!

$89 per person (includes all recipes, lunch and a Teaching Table dough scraper).

Ages 13-18

SOLD OUT! Check back for spring and summer dates of this class!

Our policies:

• small, intimate learning experiences so that you get hands-on practice and personalized attention; tailored menus and instruction

• we source highest quality ingredients that are in season, locally available, direct from small farmers, raised with organic practices, whole, fresh, minimally processed and sustainable

• we avoid single-use plastics and other disposable cooking, baking, and serving materials