WHAT WE’LL COVER

Get ready to learn the art of hand making pasta from scratch!

Chef Nathan Guggenheimer will teach you how to create two types of fresh pasta dough, with a step-by-step guide to crafting long, flat ribbons of pappardelle noodles and perfectly stuffed ravioli, along with their complementary sauces.

Menu

Tomato, Arugula, Basil, and Mozzarella Salad
A fresh, vibrant starter with the bold flavours of ripe tomatoes, peppery arugula, aromatic basil, and creamy mozzarella to set the stage.

Roasted Squash Ravioli
Featuring locally sourced squash, this ravioli is complemented by a rich brown butter sauce, crispy lardons, and sautéed kale, offering a perfect blend of flavours.

Pappardelle with L’OCA Bolognese
Hand-cut pappardelle served with L’OCA’s slow-cooked, robust Bolognese sauce, topped with shaved pecorino and crispy breadcrumbs for added texture and depth.

Whether you're a beginner or a seasoned cook, this L’OCA Pasta Making class is a fun and delicious skill-building culinary adventure!

A welcome glass of prosecco or non-alcoholic beverage will be served upon arrival, and additional wine by the glass will be available a la carte throughout the evening.

Please arrive 10-15 minutes early to allow for seating.

INSTRUCTOR
Chef Nathan Guggenheimer