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Olive's Workshops

Handmade Pasta From Scratch! Morning Addition

Regular price $65.00
Regular price Sale price $65.00

Handmade Pasta from Scratch!

Chef Terra Ciotta

Day & Date: Saturday, July 13

Time: 8:30 a.m. – 12:30 p.m.

Tuition: $65.00

Ages: Adult (18 and up)

All levels are welcome. No experience required.

***This workshop is a duplicate of the afternoon Handmade Pasta From Scratch! workshop added by popular demand and is replacing Terra's Knife Skills for the Home Cook workshop. ***

Students Please Bring:

  • Tupperware or bags to bring pasta home in.
  • Bring an apron (optional)
  • 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.

Instructor provided materials and food items are included with an estimated $25-30 FEE 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. 

* Workshops are subject to low enrollment cancellation if the minimum number of students is not reached. You can call Olive’s Porch to check current enrollment for any of the workshops you’re interested in*

About the 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.