Beyond Marinara and Ricotta- This class will make stuffed pastas with seasonal fillings and composed

All levels of cooking abilities are welcome in my classes.

Minimum of 6 participants required for all private classes.

*Children under 18 wanting to attend a class with 6 or more adults will be $35 per child

Note: A large kitchen with a center island is ideal for any class. Smaller kitchens may require we limit the amount of equipment and thus the amount of pasta produced for your to enjoy.

Check Available Dates

Premium Private Pasta Class $110 per person.

What to Expect

This class builds on the foundation of our Pasta 101 experience, offering a deeper dive into technique with a more refined, elevated approach. Participants will work with premium ravioli fillings and thoughtfully paired, chef-driven sauces that go far beyond classic marinara or simple butter sauces. Think of it as visiting your favorite Italian restaurant—layered flavors, rich textures, and polished presentations—without ever leaving home.

Chef Joe will demonstrate the preparation of a large-batch pasta dough using only egg yolks and “00” flour. This dough will be used during class to create a variety of ravioli shapes and hand-cut noodles.

Choose 1 option listed below for Ravioli

Roasted Butternut Squash

Brown Butter, Amaretti Cookie, Sage, Balsamic

English Pea

Mascarpone Cheese, Lemon, Pecorino Cream Sauce, Pink Peppercorns

Wild Mushroom

Taleggio Cream Sauce, Thyme, Parmigiano Reggiano

Goat Cheese

Spinach, Lemon-Brown Butter, Pine Nuts, Pecorino Romano

5 Cheese

Ricotta, Burrata, Pecorino Romano, Parmigiano Reggiano, Fontina, Roasted Garlic Marinara Sauce

Choose 1 Sauce listed below for fettuccine pasta

Arrabbiata Sauce

San Marzano Tomatoes, Roasted Garlic, Calabrian Chili, Basil

White Sausage Ragu

Soffrito, Fennel Pollen, White Wine, Parmigiano Reggiano

Ragu Bolognese

Pork-Beef Ragu, San Marzano Tomatoes, Cream, Mirepoix, Parmigiano Reggiano

Truffle Alfredo

European Butter, Truffle-Cream, Nutmeg, Parmigiano Reggiano