This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
"Pasta is like a canvas, just pick your colors and paint - the combinations are infinite." -Viola Buitoni
We asked our favorite Italian to combine artistry with budget and time constraints and bring to our audiences of passionate home cooks a few wallet- and time-conscious pasta meals.
You will leave class with great stories, new techniques, and unexpected ideas for making pasta on busy days. During class, we suggest cooking one or two of the dishes that capture your attention the most and watch the rest.
Gemelli alle barbabietole infornate e pistacchi—Gemelli with asparagus and pistachios
Spaghetti con pancetta, sponsali e mandorle croccanti al profumo di maggiorana—Marjoram scented spaghetti with pancetta, scallions and crunchy almonds
Rigatoni al tonno e pomodoro—Rigatoni with canned tuna and peeled tomatoes
Garganelli con salvia, feta e pecan—Garganelli with sage, feta and pecans
Equipment and Ingredient List for this class is available here (click to view).
This menu contains the following common allergens: Fish, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18 Reasons, The Civic Kitchen, and Milk Street year-round, and at the Puglia Culinary Center in the summer. In October of 2021, she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.
Photo credit: Viola Buitoni