Do I need prior experience?

No—this class is designed for beginners and home cooks who want to learn technique-based skills.

Can I accommodate dietary restrictions?

Contact the organizer when booking to discuss egg alternatives or other needs; the listing notes accommodations.

Will I get to eat what I make?

Yes—classes include cooking and plating so participants taste their freshly made pasta during the session.

How much pasta do participants take home?

You typically leave with a portion of shaped fresh pasta to cook at home plus printed recipes.

Is parking or transit available nearby?

There is no street address in this listing; check the booking page for the specific venue and parking or transit options.

What is the cancellation policy?

Cancellation and refund details are provided on the booking page; review them before you reserve.

Handmade Pasta in Berkeley: A Workshop with Chef Mat BERK | Workshop | Cooking Class

Fresh Handmade Pasta Workshop with Chef Mat BERK brings a slice of Italy to Berkeley, California, where a compact teaching kitchen becomes a place for flour, rhythm, and community. In this lively, hands-on class you'll learn to knead, rest, roll, and cut dough into pappardelle, tagliatelle, and spaghetti under the direct guidance of Chef Mat BERK. The session pairs practical technique—hydration ratios, gluten development, proper bench work—with timing that yields pasta you cook and eat before you leave.

Located in the city of Berkeley near the oak-studded Berkeley Hills and a short drive from the San Francisco Bay, the workshop feels local and timeless: a neighborhood culinary lab that reflects the East Bay's passion for seasonal ingredients and small-scale producers. Key features include a demonstration station, individual workspaces with rolling pins and cutters, and a communal table where plates are shared. The tactile focus on dough transforms a mundane pantry staple into a sensory lesson in texture, scent, and timing.

Expect to work with semolina and all-purpose flours, hear stories of regional Italian pastas, and practice cuts that range from wide ribbons to thin strands. Unique local notes: the class often uses Bay Area-grown eggs and locally milled flour when available, and the nearby Berkeley Farmers' Market is a short walk away for inspiration. Cultural context threads through the lesson—how pasta shapes evolved regionally in Italy and why simple ingredients matter—giving the recipes historical grounding without being academic.

This workshop stands out in Berkeley for its approachable pace and emphasis on technique you'll actually use at home. Whether you're a complete novice or someone refining your pasta toolkit, Chef Mat BERK's clear instruction and relaxed tempo make complex steps feel manageable. The experience is social by design: you'll leave with recipes, cooked plates, and a handful of formed pasta to take home.

Practical details: sessions run around two hours, ingredient lists are provided, and you can bring a notebook or phone for photos. There is no street address in this listing; organizer contact is provided at booking. This class is a smart option for food-focused travelers who want a hands-on taste of Bay Area culinary culture, a skill-building kitchen session, and a convivial evening that turns kneading into craft.

Instruction also covers troubleshooting—how to judge dough elasticity by feel, when to rest to prevent tear, and simple sauce matches that let fresh noodles shine. You'll learn storage best practices for fresh pasta, freeze-and-reheat tips, and how to scale recipes for dinner parties. The class welcomes small groups and makes a focused gift for visiting food lovers. Booking information is handled through the online provider; check the class listing for dates, dietary accommodations, and cancellation policies before you reserve and refunds.

About Kitchen on Fire

Kitchen on Fire is a hands-on cooking school and event producer that offers a broad calendar of culinary workshops, multi-week series, camps, and virtual classes. The school presents technique-driven, chef-led experiences ranging from single-session workshops to 12-week fundamentals courses. Classes focus on regional cuisines, baking, pastry, vegetarian and seasonal cooking — examples include Italian pasta and breads, Indian and Burmese dishes, Middle Eastern street food, Mexican and Latin specialties, and classic bistro techniques.

Chef-led offerings feature named instructors and visiting chefs, with programs such as multi-week Basics of Cooking series, themed nights like A Night in Florence and A Night in Rome, specialized workshops including ricotta and doughnuts, and seasonal pie and baking classes. Kitchen on Fire also runs teen camps, school-break day camps, and virtual workshops to reach learners at different levels and schedules.

Instruction emphasizes hands-on practice, practical skills like knife work and recipe fundamentals, and communal dining of the dishes created during class. Many classes run three hours or longer; multi-week series provide progressive skill development. In addition to in-person workshops, the organization publishes virtual classes and instructional series led by its roster of chefs.

Kitchen on Fire’s program diversity — from single-session craft workshops to immersive multi-week courses and teen camps — reflects a commitment to accessible, skill-focused culinary education. The school’s transparent class descriptions, named instructors, and recurring series offer prospective students clear expectations and opportunities to build lasting cooking skills. Class sizes vary to prioritize engagement, hands-on practice, and personalized instructor feedback for students.