Thursday, July 30, 2026 · 6:00 PM · $55
Hands-On Workshop. You make it, you eat it.

Fresh pasta sounds like a project right up until you do it once. After that it is just a thing you know how to do.

You work it from scratch: mixing and kneading a real egg dough, learning to feel when it is ready instead of guessing, then rolling and cutting it into shape. The whole night is about technique, reading the dough, reading the texture, building the muscle memory that makes it faster every time you come back. By the end you have made a full pasta dish and you actually know why each step is there.

You eat what you make, and there is plenty of it. Leftovers and recipes go home, so round two is on your own terms. Wear something you do not mind getting floury.