Cooking Class: Pasta Making With Chef Albert
In this hands-on cooking class with Chef Albert, you'll learn to make fresh fettuccine from scratch.
This cooking class starts with the basics: flour, eggs, olive oil and salt. You’ll craft fresh handmade pasta, before whipping up a bright, farm-to-table marinara sauce with ripe tomatoes, garlic and fresh basil to go with it. Whether you’re looking to level up your kitchen skills or just in it for the vibes, this experience is perfect for food-lovers who want to try something new. Come hungry and leave with skills worth showing off.
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Handmade Fettuccine Pasta
With flour, eggs, olive oil and salt
Fresh Marinara Sauce
With tomato, garlic, basil and olive oil
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 19 years of age or older to attend.
- LabelsPasta Making, Vegetarian, Date Night, Italian, Mediterranean
Outside Reviews for Chef Albert
Dan
04 May 2025
Culinary wizard with twenty years experience high passion for food cuisine and safety
Event location: 2163 N Farwell Ave, Milwaukee, WI 53202, USA, Milwaukee, WI, 53202
Venue Type: Brewery
Location is based on class date. Please select the date you plan to attend to see the correct location.
Chef Albert is a highly experienced culinary professional with over 16 years in the industry, including leadership roles as Executive Chef and General Manager. He specializes in team development, cost efficiency and menu design, with a strong focus on kitchen operations and food safety. As an instructor, Chef Albert brings a hands-on, mentorship-driven approach to teaching, empowering students with real-world techniques and professional insights from his years in high-end restaurant kitchens.
