Question 1

Is this a cooking class?

Accepted Answer

Not in the traditional sense.

This is an ingredient-first, hands-on pasta experience where you’ll learn how Italians choose flour and prepare fresh pasta dough correctly, then make tagliatelle and fettuccine by hand.

The focus is on understanding the "why" behind great pasta, not just the recipe.

Question 2

Do I need any prior experience?

Accepted Answer

Not at all.

This class is beginner-friendly and designed for home cooks of all levels.

Question 3

What will I take home?

Accepted Answer

You’ll take home the fresh pasta you prepare during the class, ready to cook and enjoy.

Question 4

Will we eat during the class?

Accepted Answer

We will enjoy a small Italian antipasto tasting while the pasta dough rests.

This is a light tasting, not a full meal.

Question 5

Is wine included?

Accepted Answer

No alcohol is sold at this event.

(Some classes may offer complimentary beverages where legally permitted, but this is not guaranteed.)

Question 6

How long is the class?

Accepted Answer

Approximately 90 minutes.
It may extend up to 15 minutes depending on the group.

Question 7

What should I bring?

Accepted Answer

Nothing — everything is provided.

Just bring comfortable clothes and enjoy getting your hands a little floury.

Question 8

What is the minimum age?

Accepted Answer

This class is 21+.

We will be offering family-friendly and kids-only classes in the future.

Question 9

What is your cancellation policy?

Accepted Answer

Cancellations made at least 4 days before the event will receive a credit valid for any future La Cucina Segreta class.

No refunds are offered.

You are welcome to transfer your ticket to someone else if you cannot attend.

Question 10

Can I buy products after the class?

Accepted Answer

Yes — you’ll have the opportunity to shop our Italian ingredients after the experience if you’d like.

Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive

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Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive

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