Cooking Class: Love Letter to Pasta
Explore the art of crafting pasta from scratch in this immersive cooking class.
The class begins with preparing crispy crostini in-house, topped with fresh tomatoes, basil and garlic. Finish your bruschetta with a drizzle of olive oil and a sprinkle of Parmesan cheese. Next, combine semolina flour and eggs to create a simple pasta dough, then master the technique of kneading and shaping a variety of pasta forms by hand. As the pasta cooks, simmer tomatoes, savory prosciutto and fresh figs into a rich marinara sauce. Conclude your Italian feast by crafting a decadent tiramisu for dessert. Book your spot today!
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Tomato Bruschetta
With house-made crostini, tomatoes, basil, garlic, olive oil and Parmesan cheese
Fig & Prosciutto Marinara Sauce
With prosciutto, figs, pine nuts, brown butter, tomatoes and basil
Handmade Pasta
With semolina flour and eggs
Tiramisù Dessert
With ladyfingers, mascarpone cream, espresso and cocoa
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 2
- Maximum Guests 20
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Pasta Making, Beginner, Date Night, Italian, Fun
- 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.
Outside Reviews for Chef James
Nathalie
17 Feb 2026
Chef James is a well-rounded professional spanning 15 years of experience: teaching, creating and storytelling. His cooking goes beyond your ordinary flavors, bringing something unique from different corners of the world. If you want to learn something new or delve into an experience with an exceptional chef, no need to look any further.
Event location: Albuquerque
Chef’s Place
Exact location is provided after booking.
Chef James is a seasoned chef-owner and hospitality professional with decades of experience leading kitchens and restaurant operations. He has overseen menu development, staffing, financial planning and purchasing for a self-sufficient restaurant concept in New Mexico. With a background in executive leadership, opening new concepts and managing large teams, he brings disciplined operations, strong cost control and an unwavering commitment to quality to every culinary experience.
