Cooking Class: Homemade Artisanal Pasta
Create an authentic Italian feast from scratch in this cooking class with Chef James.
Begin the class with a classic bruschetta served on crispy crostini. Practice your knife skills as you chop tomatoes, basil and garlic for an aromatic topping, then finish with a drizzle of olive oil and a sprinkle of Parmesan cheese. Simmer tomatoes with figs, brown butter and prosciutto to create a flavorful marinara sauce. Combine semolina flour and eggs to make fresh pasta dough from scratch before kneading and hand-shaping it to pair with your savory sauce. For dessert, prepare a decadent tiramisù layered with espresso-soaked ladyfingers, mascarpone cream and a dusting of cocoa powder. Book your cooking class. 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
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 travels to your location
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.
