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Fresh handmade pasta dough being rolled thin on floured wooden surface
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Italian Pasta from Scratch

Two eggs, flour, and your hands. That's all great pasta takes.

4.8(115 reviews)
· 3h· Max 8 students

About This Class

Pasta is the most democratic of foods — and making it by hand is one of the most satisfying kitchen skills you can learn. In this 3-hour class, you'll make fresh egg pasta from scratch, roll it thin, and cut it into three different shapes. Then you'll cook it and eat it with sauces you made yourself. It's that simple, and that good.

What You'll Learn

Mix and knead fresh egg pasta dough by hand
Understand gluten development in pasta
Roll pasta thin using a rolling pin and pasta machine
Cut tagliatelle, pappardelle, and ravioli
Make two classic Italian sauces from scratch
Cook fresh pasta perfectly (it's faster than you think)

Full Curriculum

4 sections
  • Flour types: 00 vs semolina vs all-purpose
  • Egg ratios and why they matter
  • Kneading technique and the windowpane test
  • Hands-on: mixing and kneading your dough
  • Resting the dough and why it matters
  • Rolling pin technique vs pasta machine
  • Achieving consistent thickness
  • Hands-on: rolling and cutting three shapes
  • Cacio e pepe: the simplest, hardest sauce
  • Bolognese: building depth of flavour
  • Emulsification and pasta water
  • Hands-on: making both sauces
  • Salting pasta water properly
  • Timing fresh vs dried pasta
  • Finishing pasta in the sauce
  • Hands-on: cooking and sitting down to eat together

Your Instructor

Chef Giulia Romano, an Italian woman in her 30s with dark hair and a warm smile in a bright kitchen

Chef Giulia Romano

Italian Cuisine Specialist

10

Classes

1,100

Students

4.8

Rating

Giulia grew up in Bologna making pasta with her grandmother every Sunday. After culinary school in Florence and years working in New York's Italian restaurant scene, she decided the most important thing she could do was teach people that real Italian cooking is simple, seasonal, and deeply satisfying. Her classes feel like Sunday lunch at a Bolognese family table.

Culinary Institute of Florence graduate
Former sous chef at Marea, NYC
Certified Italian Cuisine Instructor
Author of "Sunday Pasta" (2024)

Student Reviews

4.8

115 reviews

James Okafor, a Nigerian-American man in his 30s with a confident smile

James Okafor

Verified

Manhattan, NY · Jan 2026

"Took my partner for our anniversary. Honestly one of the best decisions we've made — we were laughing the whole time, the food was incredible, and now we make fresh pasta every Sunday. Giulia is warm, funny, and incredibly knowledgeable."

Rachel Kim, a Korean-American woman in her 30s with a bright smile

Rachel Kim

Verified

Astoria, NY · Feb 2026

"I've always been intimidated by fresh pasta. This class completely changed that. The dough is forgiving, the technique is learnable, and Giulia makes you feel like you've been doing this your whole life. The cacio e pepe we made was better than any restaurant."

Carlos Mendez, a Latino man in his 40s with a relaxed expression

Carlos Mendez

Verified

Jersey City, NJ · Mar 2026

"Great class, great instructor. The only reason I'm not giving 5 stars is I wish we had more time on the ravioli — we were a bit rushed at the end. But the tagliatelle bolognese we made was extraordinary. Will be back."

R89per person

6 spots remaining

Choose a Date

Free cancellation up to 48 hours before

KitchenCraft Studio

142 West 26th St, New York, NY 10001

What's Included

  • All ingredients including imported 00 flour
  • Fresh pasta to take home (uncooked)
  • Handwritten recipe cards
  • Italian wine pairing during the meal
  • Pasta machine demonstration
  • Lifetime access to class notes

Secure Booking

Your payment is protected

Small Group

Max 8 students per session

4.8 Average Rating

From 115 verified reviews