Fresh Pasta Primer - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

All purpose or 00? Eggs or water? And what is semolina, anyway?

Are you confused by fresh pasta? Take a deep dive with Viola Buitoni to discover the what, where, when and how of one of the Italy's culinary icons. In this 3.5 hours workshop you will work with different wheat flours and explore pasta regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta and roll it with a pasta machine or by hand. Last but not least, Viola will teach you simple and elaborate way of cutting and folding pasta.

Unable to attend this date? We are running an identical class on Thurs 2/17 here.

MENU

Sfoglia all'uovo per paste ripiene—Egg pasta dough for filled pasta

Sfoglia all'uovo per paste asciutte—Egg pasta dough for plain pasta

Sfoglia verde agli spinaci—Egg pasta dough with fresh spinach

Sfoglia di semola—Semolina and water pasta dough

Dinner will be pasta al pomodoro made with the fruits of your labor and a seasonal vegetarian salad.

This menu contains the following common allergens: Egg, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18 Reasons, The Civic Kitchen, and Milk Street year-round, and at the Puglia Culinary Center in the summer. In October of 2021, she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.

_{Photo by Jorge Zapata on Unsplash}