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.
Menu
Tortelli di Zucca, Agnolotti dal Plin, Whole Wheat Trofie with Pesto, and Cavatelli Verde with Pancetta and Tomato
Details
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
Marc Baltes
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.