The timeless tradition of filled pasta keeps Pasta Grannies around the world busy rolling, stuffing, and twisting to keep up with demand. If you’re often inspired by the perfect plate of pasta, then join us in this workshop on the craft of handmade filled pasta. You’ll learn about the different kinds of fresh pasta dough, how to mix and knead your pasta dough, and how to roll and shape it into regionally specific shapes. On the menu: cappelletti en brodo (little hats filled with duck, pancetta, and parmesan in a roasted vegetable broth) and green garlic gremolata; mezzelune di bietola (half moons filled with chard) and spring pea and pine nut pesto; and cannelloni bolognese (large tubes filled with spinach, ricotta, and lemon zest, and served with a classic beef ragù).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.