Fresh Pasta Primer

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

All purpose flour or 00? Eggs or water? And what is semolina, anyway? Are you confused by fresh pasta? The questions are endless! Come take a deep dive with Viola Buitoni to discover the what, where, when and how of one of Italy's culinary icons. In this workshop you will gain experience working with different wheat flours while exploring pasta's regionality. You will come away with the sensorial markers needed to understand how to knead fresh pasta, and roll it out both with a pasta machine and by hand. Last but not least, Viola will teach you simple and elaborate ways of cutting and folding pasta! A delectable bite of perfectly dressed homemade pasta in your own kitchen is within your reach!

MENU

Sfoglia di Grano Tenero all’Uovo ~ Soft wheat and egg pasta dough

Pasta di Semola e Acqua ~ Durum wheat and water pasta dough

Pappardelle alle Zucchine e Ricotta Salata al Profumo di Menta e Limone ~ Mint and lemon scented pappardelle with tender zucchini and shredded ricotta salata

Cicatelli ai Pomodori Arrosto e Burrata al Profumo di Erbe ~ Herb-scented cicatelli (toothsome pasta rolled by fingertip) with roasted tomatoes and burrata

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

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 and son.