Lasagna by Hand

A 4-hour introductory course to homemade pasta, culminating in a dinner served with wine.

Making pasta from scratch is fun. And it is easier than you may think. Learn to make this crowd-pleasing favorite by hand!

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Lasagna all'uovo con crescenza e pesto di pistacchi - Egg lasagna with crescenza and pistachio pesto

Lasagna classica alla bolognese - Fresh spinach lasagna with Bolognese meat sauce

Crespelle con ricotta e radicchio al profumo di rosmarino - Italian style crepes with radicchio, ricotta and rosemary

Insalata invernale di cicorie - Chicory winter salad

Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.