Do I need prior cooking experience?

No. The class is designed for all skill levels; Chef Maria breaks techniques into simple, repeatable steps.

Are ingredients and tools provided?

Yes. The workshop supplies flour, fillings, pasta rollers, and cookware; bring only personal items like an apron if you prefer.

How many people are in each class?

Class sizes are small to keep instruction hands-on; check current availability on the booking link for exact numbers.

Can you accommodate food allergies or dietary restrictions?

Yes—inform the host at booking so the menu can be adjusted when possible.

Is the workshop suitable for children?

Children may join depending on age and ability, but review the host's policy and safety guidelines before booking.

How do I get a refund or reschedule?

Policies vary; review terms on the referral booking page or contact the host directly for changes and cancellations.

Hands-On Spring Pasta Workshop with Chef Maria in Berkeley | Cooking Class | Workshop

Flavors of Italy: Spring Pasta with Chef Maria is a hands-on pasta workshop held in Berkeley, California, where home cooks learn to make fresh ravioli, tagliatelle, and pesto in a focused three-hour session. Chef Maria guides a small group through dough mixing, rolling, filling, and shaping, then everyone sits down to enjoy the meal they created. The class takes place in a professional teaching kitchen, with stainless-steel workstations, pasta rollers, marble boards, and a steady supply of local flour and produce. Key features of the experience include a step-by-step introduction to classic dough ratios, a demonstration of time-saving techniques for rolling and cutting, and the hands-on assembly of filled ravioli and ribbon pasta. You'll practice working with semolina and all-purpose flours, learn how egg hydration affects texture, and finish with a bright spring pesto that highlights seasonal herbs. The sensory elements are immediate: the dusting of flour, the snap of a fresh noodle, and the olive oil sheen on finished pasta. This workshop connects urban food culture to the region's outdoor markets - the recipes showcase produce commonly sold at Berkeley farmers markets. That cultural connection helps explain why the class is a meaningful local offering: Berkeley has a long history of ingredient-focused cooking and culinary experimentation, so a focused pasta workshop feels right at home. Chef Maria's approachable instruction breaks down techniques into repeatable steps, helping novices and practiced cooks alike leave with usable skills. Practical details: sessions last roughly three hours, accommodate mixed abilities, and are best suited to participants comfortable standing and performing light manual tasks. Expect hands-on kneading, rolling, and filling; wear closed-toe shoes and plan to get flour on your hands. The class ends with a shared meal where you taste your work and trade tips with fellow students - an immediate, delicious payoff. Why book this particular experience while in Berkeley? It's compact, social, and directly connected to the city's seasonal produce, so travelers leave with recipes, confidence using a pasta roller, and a plated meal they helped make. Pair the class with a morning at a nearby farmers market or an afternoon walk along the waterfront to round out a day that blends food learning with local culture. Bookings are managed through the provided referral link. Bring an apron if you prefer, note any dietary restrictions ahead of time, and arrive ready to learn and eat. Because the class emphasizes seasonal produce and simple techniques, it dovetails with outdoor activities in the area - market mornings, waterfront hikes, and picnics on Berkeley's parks - letting visitors translate local flavors into portable skills they can use after a day outside; the workshop becomes a practical, delicious extension of exploring the Bay Area's landscapes and farm-sourced food culture daily.

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.