Handmade Pasta from Scratch!

Instructor: Chef Terra Ciotta

Day & Date: Thursday, September 25, 2025

Time: 1:00 p.m. – 5:00 p.m.

Tuition: $65.00

Ages: 18 and Up

All levels are welcome. No experience required.

Students Please Bring:

• Tupperware or bags to bring pasta home in.
• Apron
• Closed-toed shoes
• Note taking materials.
• (Optional) A snack and/or water bottle. Filtered water is available in the classroom.

Making pasta from scratch is easier and more fun than it may sound! Join Chef Terra for an enjoyable afternoon of changing flour, salt and eggs into handmade deliciousness. Walk away from the workshop with your own handcrafted fettucine and ravioli ready for dinner. We’ll discuss freezing and drying techniques, and machine vs. hand rolling. If time permits, we will try out some less common pasta shapes.

An additional fee for materials provided by your instructor for this workshop is estimated at $25 - $30  THIS FEE IS PAYABLE TO THE INSTRUCTOR at the time of the workshop. Material fees may change depending on the number of participants and price of materials at the workshop. *Payment by cash or check is required for materials fees. 

* We contract with local and regional instructors for short workshops that generally require a minimum of 4 students to run. If you have any questions, you’re welcome to call Olive’s Porch for up-to-date enrollment information. To respect our instructor’s time and preparation for workshops please contact us as soon as possible if you are unable to attend a workshop. Cancellations made more than 14 days prior to a workshop will be issued a full refund. Cancellations made 14 or less days prior to your workshop are not eligible for a refund. If Olive’s Porch needs to cancel a workshop for any reason, we will issue a full refund. See our General Information and Policies page on our website for more information.

About Instructor: Terra Ciotta is a certified Culinary Educator with over 25 years’ experience in professional kitchens, and more than a decade as a Chef Instructor. After a fulfilling career in post-secondary culinary programs, she now enjoys sharing her enthusiasm for healthy, delicious food both in the Cooking Studio and as Executive Chef for the Dining Hall at the John C. Campbell Folk School. Her particular interests include supporting local foodways, celebrating fine dining styles, and exploring the intersections of history, culture, and traditional cooking techniques from around the world.