Join me for a delicious afternoon of colorful handmade pasta! In this hands-on workshop, we’ll create naturally-dyed, patterned sheets of dough in a rainbow of colors and use them to cut noodles, pinch farfalle, roll garganelli, and envelope fillings.

I will demonstrate a sauce using some of my favorite Olio2Go selections, and we will enjoy a pasta feast together. Other snacks and non-alcoholic beverages are also provided. Plus, you will take home the pasta that you make!

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Join me for a delicious afternoon of handmade egg pasta. In this hands-on workshop, we'll use a wooden board and a rolling pin ("mattarello") to transform our dough into thin sheets and cut tagliatelle or pappardelle as well as make filled pasta shapes like tortelloni, with prepared fillings. I will demonstrate a sauce using some of my favorite Olio2Go selections, and we will enjoy a pasta feast together. Other snacks and non-alcoholic beverages are also provided. Plus, you will take home the pasta that you make!

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Join me in downtown Philadelphia at the Italian Extravaganza, a blissful holiday celebration for all ages. The two-day event will feature a number of local and international Italian vendors. Amateur chefs can satisfy their cravings with my hands-on pasta class, which will be held at 4pm each day. We’ll be making Maritati al Ragu di Involtini, a combination of orecchiette and maccheroncini al ferretto tossed in a hearty sauce of rolled and stuffed beef cutlets.

Join me in downtown Philadelphia at the Italian Extravaganza, a blissful holiday celebration for all ages. The two-day event will feature a number of local and international Italian vendors. Amateur chefs can satisfy their cravings with my hands-on pasta class. We’ll be making Maritati al Ragu di Involtini, a combination of orecchiette and maccheroncini al ferretto tossed in a hearty sauce of rolled and stuffed beef cutlets.

Join me at Olio2go for a delicious afternoon of Italian antipasti. In this hands-on workshop, we'll use rice, truffles, capers, anchovies, tuna, olives, polenta, bruschette toppings, and beans to elevate your appetizers for the holiday season.  

The class will feature demonstrations as well as hands-on activities using some of my favorite Olio2Go selections, and we will enjoy a feast of antipasti together. 

Other snacks and non-alcoholic beverages are also provided. We will send you home with recipes!

Join me at the Mid-Atlantic Grain Fair — hosted by the Friends of Peirce Mill and the Common Grain Alliance — for a demonstration on making pizzoccheri, the buckwheat pasta from the Valtellina area of northern Italy’s Lombardy region. My recipe and procedure for pizzoccheri draws upon the traditional method for creating this rustic mountain dish, a hand-rolled buckwheat flour noodle commonly served with Savoy cabbage, potatoes, Alpine cow’s milk casera cheese, and abundant garlic-infused butter.

I will be using beautiful freshly milled buckwheat flour and produce from Common Grain Alliance member, Next Step Produce. There will be a tasting after the demo!

Join me for a hands-on workshop where you will learn how to make a variety of semolina-based pasta shapes from the south of Italy, including busiate, orecchiette, and more. We’ll use simple tools you already have at home (no pasta machine required!).  This workshop is perfect for beginning pasta makers or those with more experience that want to add more shapes and techniques to their repertoire.

I will demonstrate a sauce using some of my favorite imported products from Olio2Go, and we will enjoy a pasta feast together. Other snacks and non-alcoholic beverages are also provided. Plus, you will take home the pasta that you make!

Book your tickets now!