event

All the Pasta-bilities: A Fresh Pasta Making Workshop

Thu, May 14, 2026
6:00 pm – 8:00 pm

Thursday, May 14, from 6-8pm
Grass Valley Community Room
$45 Non-Owners, $40 Owners

In this hands-on class, you’ll learn to make fresh pasta from scratch using both rich egg dough and vegan semolina dough. Working side by side, you’ll mix, roll, and shape pasta using simple tools you likely already have at home.

Register Here!

We’ll be making classic cut pastas like tonarelli, tagliatelle and fettuccine. Along the way, you’ll learn regional variations and techniques—not just recipes.

We’ll cover:

  • How flour and hydration affects pasta performance and digestability
  • How to mix and handle two different pasta doughs
  • Rolling, sheeting and cutting pasta dough
  • How to store and cook fresh pasta

You’ll also learn the key differences between egg and eggless doughs, why pasta behaves differently than bread, and how to get consistent results at home.

By the end of class, you’ll leave with practical skills, a deeper understanding of the craft, and the confidence to make fresh pasta anytime. The best part is you can take your work home to share with family and friends.

Every ticket comes with a complimentary glass of wine upon arrival (NA options available). Class size is limited to ensure plenty of individual guidance and hands-on practice.

Please note that this class uses wheat and egg ingredients; no dietary substitutions will be made.

👨‍🍳 About the Instructor

Michael McGrath is an Italian-trained chef, food educator, and writer who has been teaching wood-fired cooking, bread baking, and Italian culinary techniques for over a decade.

He holds certifications from the Italian Culinary Institute for Foreigners (ICIF), Accademia Pizzaioli, ASR Pizzalab, San Francisco Baking Institute (SFBI), and Keith Giusto Bakery Supply (KGBS).