A hands-on pasta-making adventure focusing on hand-rolled shapes

Duration

2.5 Hours

Rates

Non-Member: $65 MFBEC Member: $55.25

Our members save 15% on their class registrations! Learn more about membership benefits and sign up at www.mfbec.org.

2025 Dates

• Sunday, August 10
• Sunday, September 21

About

Unleash your inner pasta maker! This class will guide you through the fundamentals of creating authentic handmade pasta. We'll explore the unique qualities of Maine Grains flour and semolina, learning how to combine them into the perfect dough. You'll learn shaping techniques for a variety of pasta types, including orecchiette, cavatelli, fusilli, and farfalle, all without specialized pasta machines.

We'll then prepare a delicious and easy cherry tomato and basil sauce, showcasing the freshness of in-season local ingredients. The class will culminates in a shared meal featuring our handmade pasta, a salad and a glass of Maine wine (included with the cost of your ticket, non-alcoholic options also available).

We'll provide all the ingredients, materials and equipment, plus recipe sheets and product lists to take home!

About Jeff Mao

Jeff Mao runs Knead and Nosh as a passion project, teaching engaging online cooking and baking classes with a special focus on foods that incorporate doughs in one form or another: breads, pasta, dumplings, and more.

Jeff is an avid home cook and baker who has been consuming food media for decades going back to PBS shows like Yan Can Cook and the Great Chefs to the early days of the Food Network and now the modern Internet media. He recently published his first cookbook, Essential Chinese Hot Pot Cookbook.

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This class is generously sponsored by Maine Grains, serving bakers, brewers, chefs and families freshly-milled, organic and heritage grains sourced from the Northeast. !Maine Grains Logo