Cooking Class: Introduction to Pasta Making With Chef Ny
Make restaurant-quality pasta with Chef Ny in this fun and interactive cooking class.
This session is all about going back to basics, as you'll learn to make handcrafted pasta from scratch using simple ingredients like flour, olive oil, eggs and sea salt. Chef Ny will show you the best kneading techniques to employ when making pasta dough and shaping fettuccine. Once your fresh fettuccine pasta is finished, you'll prepare tasty Marinara sauce to go with it, complete with tomatoes, basil, Parmesan, red pepper and garlic. In the end, you'll walk away with the ability to recreate this Italian kitchen in your own kitchen.
Menu
Fresh Fettucine Pasta
With flour, olive oil, eggs and sea salt
Marinara Sauce
With tomatoes, basil, Parmesan, red pepper and garlic
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during 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, Vegetarian, Date Night, Italian, Mediterranean
Reviews Guests Left For Other Experiences
Doris
05 Sep 2025
Love the hands on experience, my husband and I had a great time. Gnocchi was delicious.
Lora
23 Aug 2025
This should NOT be considered “a class”! The description on Class pop should give a better description of what you’re going to be doing! We thought we were going to be learning how to actually make pasta and it was more like a Play-Doh session. There were about 15 couples, EVERYONE was dumb founded. Thank goodness they had cocktails available for purchase, it made it so much easier to just laugh about it because it seemed like we were being Pranked and could not believe that this was it. There were only 3 pots to boil pasta. By the time I got mine in there it was so thick from all the dough and flour prior to mine that I just dug it out put it on a plate and throw it away. There was absolutely zero taste or flavor. It literally tasted like flour, egg, and oil. I do believe if the health department walked in the and saw what we were doing they would’ve shut it down. The entire situation should be done in a kitchen not at high top bar tables. No towels/rags/napkins bowls to mix dough or utensils. It was an absolute mess!! This was the least sanitary cooking conditions possible. Aside from there being little to no instruction, our chef was fine it’s the entire concept is a bad idea under these circumstances! All that being said, WE had a lot of laughs, new memories with my Aunt and made the best out of the situation.
Annette
19 Aug 2025
This was the biggest joke of a class that I have ever seen. There are NO TOOLS, they don't teach you to weight ingredients, the "chef" pours a scoop of All Purpose Flour on a table, no instructions on how to knead the dough, or what we need to look for. I was expecting to learn something! They put me on a table with a stranger to knead the dough, I don't know the habits of this person. It is disgusting to me to see my food being handled my a non professional and then I have to eat it....hell no! Then they don't supply rollers, the pictures of the class show a Kitchen Aid attachment cutting the pasta....well guess what? You need to do this by hand! She said, please make sure your dough is thin enough because if not it will be raw...yack!!!! and the sauce was from a freaking jar! This is a waste of money and time.
Event location: 1121 North Mills Avenue, Orlando, FL, 32801
Location is based on class date. Please select the date you plan to attend to see the correct location.
Meet your chef
Chef Ny brings to the table a passion for food and an Associate Degree in Culinary Management. Chef Ny knows the ins and outs of ensuring a smooth operation in the kitchen and quality checks for fresh ingredients. Working with foods like produce and preserved meats is a skill Chef Ny mastered and can readily pass along. Students will learn the best ways to keep kitchen space clean and the importance of such a task.
