Question 1

What should you wear to make pasta?

Accepted Answer

Dress comfy! Try to avoid big sleeves. You may get a bit flour dusted so feel free to bring an apron!

Question 2

What can you bring to make pasta? BYOB?

Accepted Answer

Just yourself! Snacks and lasagna are provided. BYOB is definitely encouraged at any classes that are NOT in a brewery, vineyard, or meadery.

Question 3

Will there be anything to eat at this workshop?

Accepted Answer

Snacks and a lasagna are provided at each class unless otherwise indicated. Snack examples: assorted Italian meats, mozzarella, tomatoes, and Benchmark breads. Every Lasagna is vegetarian. Please reach out if you have any concerning food allergies.

Question 4

What will I go home with?

Accepted Answer

Two boxes of homemade pasta that equals 4 portions, your very own gnocchi board (if you're taking the traditional pasta class), a recipe card with care instructions, and a fun night of memories!!!

Question 5

Is this workshop good for kids?

Accepted Answer

Yes! A full regular class is definitely great for any kids 9 and up. For the younger ages 5-8, a "Mommy and Me" class would be recommended.

Question 6

How should I cook the pasta that we make in class when I am at home?

Accepted Answer

This is a subject I can delve deeper on during class BUT as a general rule of thumb, boil 4 quarts of salted water for every pound of pasta. I like to use the pasta water later on in my sauce almost as a thickener and a way to help the sauce attach to your pasta, so I will use about a quart less in order to achieve a starchier result. The ideal amount of salt is "as salty as the ocean", but this can be adjusted for personal preference. MAKE SURE YOUR WATER IS BOILING THE ENTIRE TIME. Never lower you burner to simmer.
Cook times:
* Fresh pasta- 1-4 minutes
*Frozen pasta- 2-4 minutes
*Dried pasta- 8-12 minutes

Al dente is the ideal goal! Al dente means "to the tooth". You want your pasta to have a bit of a bite but still be tender. If your pasta looks to have a a dry appearance on the inside when you bite it then you need more time.

Be "extra" when saucing your pasta! A lot of us are used to dumping on a jar of sauce once we've strained out pasta but be a little extra about it. Get a big saute pan to go along side your pasta and fill that with your sauce. Have this cooking as your pasta boils. Maybe add some butter, cheese, or red pepper flakes during this time. When your pasta is ready, instead of straining it, use a handled mesh strainer to transfer your pasta into the sauce. Continue to cook and toss your pasta in your sauce for no more than three minutes in order to avoid the pasta becoming "mushade" (Italian American word for mushy) Serve hot and cover in grated parm to achieve absolute bliss.

Question 7

What is your refund policy?

Accepted Answer

Please note that we do not offer refunds. All of our products are prepared in advance to ensure everything is ready for your event. Because of this, we’re unable to issue refunds. However, we do understand life happens. In that case, tickets can be transferred to future events. Thank you for understanding and respecting our policies.

Frequently asked questions