Cooking Class: Salad and Pasta Pairings

Pasta and salad that marry savory flavors and hearty textures are a classic dining selection. Chef Aaron shares his winning combinations in this hands-on cooking experience. 

Start your lesson with a seasonal salad dressed with a white balsamic vinaigrette before crafting a variety of handmade pasta, each served with its own distinctive sauce, such as tagliatelle enrobed in fresh cream, Parmesan and chives, and capellini topped with a lighter blend of San Marzano tomatoes and fresh basil. Close out the class with an olive oil gelato that will transport you to the heart of Italy without ever leaving your kitchen!


Seasonal Salad 

With white balsamic vinaigrette

Handmade Tagliatelle 

 With fresh cream, parmesan and chives

Handmade Capellini 

With San Marzano tomatoes and basil

Olive Oil Gelato 

 With white balsamic reduction

  • Minimum Guests 2
  • Maximum Guests 16
  • Event Duration 2.5 hours
  • Activity Level
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
  • LabelsCouples, Group, Pasta Making, Italian, Mother's Day

Classpop! guest reviews for other experiences with Chef Aaron

07 Nov 2020

Absolutely fantastic! Aaron exceed our expectations of the class, not only was the food delicious but we truly learned a lot about right cooking techniques and history. We will definitely be going back to him!

Guest reviews for Chef Aaron

14 Jul 2020

Thank you sir for a wonderful night

$ 95 Per person

all-inclusive: 2.5-hour class, meal and taxes.

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Meet your chef

Chef Aaron Verified chef

New chef

Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.

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Event location: Austin

Chef’s Place

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