Fresh Pasta Workshop | 9:30 AM - 11 AM

Known for its diverse palate and regional cuisine, Italy’s culinary identity can often be defined by its pasta. Egg pasta is the most common form of fresh pasta in Italy and is eaten throughout Central and Northern Italy. This simple yet delicious dish uses only two staple ingredients: unbleached all-purpose flour and eggs. Ready to become a pastaio? Join us in this class to learn how to make your very own pasta fresca - fresh egg pasta - handmade alongside Chef Thomas Simental. Prepare tagliatelle, tagliolini pappardelle and ravioli all from scratch. Plus, learn how to make ravioli filling. Then enjoy tagliatelle butter pasta made in a parmigiano wheel paired with a glass of Chardonnay!

In this class, guests will:
Participate in the hands-on activity to prepare your own fresh pasta with the guidance of Chef Thomas Simental.
Enjoy fresh pasta cooked in a parmigiano wheel prepared with a complimentary glass of wine.
Featuring Planeta Chardonnay of Sicily.
Take home recipe card of fresh pasta making class.
Additional Information:
Ages 18 and older required. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older. Class price is per person. Tickets are non-refundable and non-transferable.
Physical tickets are not required, all tickets will be sent via email and be presented at the door to check-in for the class.
Please notify us in advance if you have any dietary restrictions. Contact the Scuola Team at esv-scuola@eataly.com if you have questions or concerns. If we are not notified ahead of time of any special needs, we may not be able to accommodate them.
Pricing is inclusive of service and exclusive of San Jose sales tax.