Pasta, The Next Step
$165 per person
What You'll Learn
In this class, you will learn how to:
- Make pasta dough and filling for stuffed pastas
- Fold and shape different filled pastas
- Make semolina dough and hand shape different kinds of pasta
About This Class
Is your tagliatelle game strong? Have you mastered Pasta 101? It might just be time for you to try your hand at new pasta shapes. If you want to make pasta like the Nonna you never had, join us in this advanced pasta class. We’ll enrich doughs with spinach or whole wheat flour for color and flavor, learn to stuff different kinds of pasta, and create a variety of shapes as well. We will finish each of our pastas with a different sauce, leaving you with a new repertoire of doughs, shapes, fillings, and sauces you can use to create masterpieces at home.
Tortelli di Zucca, Agnolotti dal Plin, Whole Wheat Trofie with Pesto, and Cavatelli Verde with Pancetta and Tomato
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Marc graduated from the Culinary Institute of America in Hyde Park, New York, then was so impressed with the food on a visit to San Francisco that he decided to make it his home. He worked in the kitchens of Zuni Café, Quince and Pizzaiolo, then became head chef of Boot and Shoe Service in 2011, a position he held until 2017 when he joined SFCS full time as a chef instructor.