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Cooking Class: Make Pesto Pasta From Scratch
Indulge in the art of creating delectable fresh pasta during an immersive cooking class led by Chef Steve. Discover the simplicity behind transforming basic ingredients into mouthwatering pasta dishes that will leave your loved ones in awe.
Join this in-person culinary experience and unlock the secrets to crafting pasta from scratch, using a delightful blend of flour, eggs, salt and water. Learn the best methods for creating dough with a food processor for a beginner-friendly approach to pasta making, which allows you to to attain perfect cuts for fettuccine and spaghetti with ease.
Elevate your pasta creations with a fragrant pesto sauce made with fresh basil, garlic, olive oil and pine nuts. Expand your culinary repertoire further by whipping up a zesty chimichurri sauce, featuring a harmonious fusion of garlic and fresh herbs.
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Fresh Pasta
With semolina flour, egg, salt and water
Pesto Sauce
With basil, garlic olive oil and pine nuts
Chimichurri Sauce
With garlic, cilantro, oregano and parsley
Classes on Classpop! are designed to be social events that don't require specific skills or previous experience. Feel free to purchase wine or beer at the venue to enjoy during the class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsPasta Making, Beginner, Date Night, Fun, Italian
- Wine flights available for $7 during classes! Wine also sold by the glass and the bottle.
Guest reviews for Chef Steve
Michael M
05 Jul 2023
Chef Steve's depth of knowledge and creativity are truly impressive.Chef Steve's passion for the culinary arts shines through in his work, resulting in beautifully crafted dishes that leave a lasting impression.
Event location: 205 N College Ave, Indianapolis, IN, 46202
Venue Type: Winery
Location is based on class date. Please select the date you plan to attend to see the correct location.
Chef Steve is an accomplished culinary professional with an impressive career spanning over twenty years. Starting as a pastry chef in upscale restaurants in Detroit and Vermont, he eventually pursued formal training at the New England Culinary Institute. With a background in food chemistry, Chef Steve saw the potential to make a meaningful impact in healthcare foodservice. Through his dedication and teamwork, Chef Steve transformed food production in healthcare, benefiting patients, families, nurses, dieticians, and doctors alike. Chef Steve's expertise and commitment have left a lasting mark on the industry, teaching staff to cook from scratch and guiding families towards healthier lifestyles for the betterment of the entire community.
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