Cooking Class: Pasta Making Principles

Bring classic pasta dishes to life in this interactive pasta-making cooking class with Chef Andy. After beginning with a little historical background on the pastas native to different regions of Italy, you'll assemble a starter of grilled bread topped with prosciutto and honey. Then, you'll learn to make fresh pasta from scratch. Once your dough comes together you'll use the fresh pasta in two vibrant Italian dishes: Italian sausage pasta and fluffy ricotta ravioli. As you cook, Chef Andy will also give you tips for incorporating sustainable and local ingredients into your meals.


Grilled Bread With Prosciutto and Honey

Topped with truffle oil

Italian Sausage

With roasted garlic tomato sauce and choice of noodles

Fluffy Ricotta Ravioli

With seasonal sauce

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Group, Pasta Making, Italian, Mother's Day
  • 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.

Classpop! guest reviews for other experiences with Chef Andy

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25 Jan 2022

Great class. The pizza turned out great, would highly recommend!

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20 Jun 2021

Awesome class! I never knew homemade pizza was so simple! Chef Andy was great! Looking forward to making more pizza and bruschetta in the future.

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01 Jun 2021

Chef Andy was great and patient. He made us feel at ease making the pizza and he also provided a few helpful cooking tips throughout the way. We would definitely take another class from him.

$ 105 Per person

all-inclusive: 2-hour class, meal and taxes.

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Event location: Chicago

Chef’s Place


Exact location is provided after booking.

Meet your chef

Chef Andy
Chef Andy Verified chef

Chef Andy's culinary expertise lies with recipe creation, and food styling and plating that elevates any meal. After graduating from the Illinois Institute of Art, Chef Andy gained years of experience in the kitchen as a cooking instructor and online as a food blogger. From sushi to classic European cuisine to molecular gastronomy, he really can do it all, and looks forward to sharing secrets and techniques you can use to boost your kitchen confidence.

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