Learn how simple it is to make your own homemade pasta from scratch. We will use different flours to create some delicious tasting pastas – both cut and stuffed pastas. After this class you will be able to create your own homemade pasta and shape it in many different ways, whether it is a shaped pasta such as bow tie, fettuccine or a gorgeous stuffed pasta. Chef Frances will guide you through making pasta dough by hand, rolling it out and shaping. We will make sauces to accompany each of the pastas. This is a perfect group project for families and friends. Afterward, we will sit down together to enjoy!

Every guest will take home a Silverado Cooking School apron and a set of recipes to continue the experience at home.

Pasta dishes will include:

Herb Bow Tie Pasta with Hazelnut Parsley Pesto

Pici with Classic Bolognese Sauce

Roasted Squash Ravioli with Brown Butter Sauce

Spelt pasta with Winter greens and Harissa

Class Details

Hands-on Cooking Class 10am-1pm, $175/guest – Includes lunch, a logo apron and a set of recipes.

All general cooking class sales are final and non-refundable 10 days before the scheduled class for purchases of 4 people or less, and 30 days before the day of the class for purchases of 5 or more guests. If you are within the above stated windows of time, reservations cannot be canceled or rescheduled. We recommend travel insurance as we cannot make refunds for cancellations due to medical, family or business emergencies or other unexpected events. You can always transfer your reservation to another person.
Payments for classes cancelled more than 10 days (4 or less people) and 30 days (5 or more people) before the scheduled class may be applied to a future class or may be refunded.

*If a particular class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will receive a full refund or you may select a future class to attend.*

About Chef Frances Wilson

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.