How long is the class?

The workshop runs 3.5 hours and includes lecture, hands-on work in small teams, and a sit-down tasting of what you make.

Can I take food home?

No. Zoning rules for the space prevent participants from taking prepared food offsite; you will eat your meal in class.

Is there an age limit?

Participants must be at least 15 years old to join this workshop.

Yes—guests 21 and over may bring their own beer or wine for personal consumption, but staff cannot open or serve alcohol.

What if I have allergies?

Indicate any allergies when you register and follow up at classes@kitchenonfire.com so instructors can confirm ingredients before class.

Do I need prior experience?

No previous pasta experience is required. The class is designed for beginners through experienced home cooks who want focused technique work.

Hands-On Fresh Stuffed Pasta Workshop with Chef Mat in Berkeley | Workshop

Fresh Stuffed Pasta Workshop with Chef Mat BERK is a hands-on, 3.5-hour class at Berkeley Kitchen (1509 Shattuck Ave., Berkeley, CA 94709) that teaches filled-pasta techniques—ravioli, tortellini, and mezze lune—from dough to plate. Worktables dust with flour, pasta machines hum, and the kitchen fills with warm butter and sage as Chef Mat demonstrates dough hydration, rolling pressure, seam sealing, and the subtle differences between regional shapes. Taught by an instructor who teaches regularly with the Kitchen on Fire team and brings restaurant experience, the session blends concise technique talks with hands-on practice so each participant touches every step. The menu includes greens-and-ricotta ravioli with marinara, prosciutto-and-mortadella tortellini with basil pesto, and mushroom mezze lune finished in a Parmigiano cream with sage. Class begins with a short lecture, then small teams form to mix dough, roll sheets by hand and machine, portion fillings, and seal shapes before everyone reconvenes to plate and taste. You’ll learn practical techniques useful at home—dough resting times, avoid-overworking cues, pressing and cutting methods, quick fillings that balance moisture, and finishing sauces that keep pasta glossy without weighing it down. The class sits in Berkeley’s energetic food neighborhood with direct access to farmers’ stalls and specialty provisions, so students can plan an afternoon of shopping for local cheeses and seasonal produce after the lesson. Practical requirements are straightforward: participants must be 15 or older, wear closed-toe shoes, and keep shoulder-length or longer hair tied back; aprons and tools are supplied and you may bring a favorite knife if you like. BYO beer or wine is welcome for guests 21 and over, but Kitchen on Fire staff cannot open or serve alcohol and zoning rules prevent taking prepared food home—so plan to savor the meal on site. If you have food allergies, indicate them when you register and follow up at [email protected] so instructors can confirm ingredients ahead of class. Culturally, stuffed pasta is a record of regional Italian kitchens—names and shapes changed by local produce and ritual—and this workshop translates that heritage into clear, repeatable techniques. Beginners, curious home cooks, and people who cook professionally but want a focused refresher all find value; the pace is deliberate and instructors troubleshoot texture and seal failures on the spot. After class you’ll leave with written recipe notes, hands-on muscle memory for shaping stuffed pasta, and practical guidance for balancing fillings and sauces at home. Meet at Berkeley Kitchen’s classroom on Shattuck Avenue, arrive a few minutes early to settle in, and book through the referral link provided to secure your spot. This is a tactile, communal class—learn to make stuffed pasta with confidence, taste fresh regional flavors, and leave ready to recreate the experience in your own kitchen today.

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.