Turn basil, olive oil, and flour into something unmistakable in a two-hour hands-on class near Times Square. Learn mortar-and-pestle pesto and hand-cut tagliatelle from chefs who teach authentic regional technique.
Turn basil, olive oil, and flour into something unmistakable in a two-hour hands-on class near Times Square. Learn mortar-and-pestle pesto and hand-cut tagliatelle from chefs who teach authentic regional technique.
Book with CocuSocial
Book directly with CocuSocial for the best rates and real-time scheduling.
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Operated by CocuSocial · New York, NY
You step into a warm Midtown kitchen; the sound of mortar tapping a steady rhythm cuts through the chatter as bright basil leaves release their scent. Under the restaurant lights at Vue 525, instructors move between workstations, guiding hands as dough firms and sauce comes alive, a room-sized classroom where the pace is deliberate and welcoming.
easy.
2 hours.
No special fitness required; participants should be able to stand for the duration and perform light manual tasks.
Yes—ingredients, utensils, and workstations are provided; you just bring yourself and any dietary notes.
Absolutely—no prior experience is required; instructors guide every step from dough to sauce.
Inform the operator at booking; they can often adjust recipes but need advance notice for substitutions.
All sales are final with no refunds; check booking terms carefully before purchase.
Pesto alla Genovese developed in Liguria where coastal soils and trade shaped its ingredients; tagliatelle originates from Emilia-Romagna—this class pairs those regional traditions in an urban kitchen.
Instructors often emphasize fresh, seasonal basil and recommend minimizing food waste; supporting local markets and composting scraps reduces the class’s footprint.
CocuSocial operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.




Book with CocuSocial
Book directly with CocuSocial for the best rates and real-time scheduling.
Reserve Now