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The Art of Making Pasta I
November 25 @ 12:00 pm - 2:30 pm$60
Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you’ve tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old favorites – fettuccine in garlic cream sauce, pappardelle in Bolognese and cheese raviolis in spinach pesto.
Please note that we can’t offer refunds to classes because our seating is very limited. If you can’t make a class, you can send a friend in your place. Email us at least six hours before the class starts and let us know who will be taking your place.
Schola is BYOB so bring a bottle or two of whatever you’d like to enjoy while cooking and eating.
Ingredients for all classes subject to change based on availability.