Come join us on a trip to Italy and learn how to make pasta from Carmella - the owner of Melina's Fresh Pasta. In this class we will learn to make some traditional Primi - First Courses - served during the holidays.
Learn how to make pasta like a tiny Italian Nonna (or Nonno). Master the art of crafting handmade tortellini and Anolini. We will begin with making a fresh egg pasta dough. Next, you will learn how to roll the dough out into thin sheets. Once you become an expert pasta roller, you will move onto making ring shaped fresh tortellini and little Anolini circles. These pasta shapes are a regional specialty of the Emilia-Romagna region.
At the end of the class, we will eat what we make with 2 sauces to accompany the pasta!
Menu
Anolini di Parma in Brodo - These will have a pork filling
Cheese Tortellini alla Panna (Parmesan Cream Sauce)
We will cook up the pasta together for a tasting at the end of the class. Note: This is typically enough pasta for a light to medium sized meal.
Classes are held at IL LABORATORIO - our new pasta making kitchen located at 3101 Guess Rd. (NOT the pasta shop).
All participants receive a Melina’s Fresh Pasta Recipe Book via email after the class with the recipes from the class.
Please read FAQs below this description before calling the pasta shop with questions.
***If the class is full - register for the wait list and you will be contacted first for future classes***
Cancellation Policy: All classes are non-refundable; however, we can move your registration to a different date if you are unable to make it to the class (must give us 7 days notice). Rescheduling classes for less than 7 days notice only available if we can fill your spot from the waitlist. Please send an email to hello@cookinglab.com.
If you have a gift card, please call the pasta shop to register - (919)403-3663
Carmella AlvaroOwner & Pasta Maker, Il Laboratorio & Melina’s Fresh PastaMy parents, Giuseppe and Giuseppa, came to America with my sister, Rita, and brother, Rocco, over fifty years ago from Sinopoli, a small town near Reggio, Calabria, on the southern tip of Italy. I was born in Syracuse, NY a few years later and was lucky enough to grow up in the local close knit Italian American community watching my Mom cook meals from scratch, using ingredients my Dad grew in his backyard garden. After leaving home, I missed the homemade Italian food I grew up with so I took a trip to Italy to learn how to make fresh pasta. When I returned I founded Melina’s Fresh Pasta in 2010 and Il Laboratorio - An Italian Focused Cooking Class Kitchen - in 2024.
