La Pasta all'Uovo: Northern Italian Hands-on Pasta 101
An egg pasta is the prized pasta type that is enjoyed throughout Central and Northern Italy. Similarly like the dried pasta, this one also is composed of two ingredients: an unbleached all-purpose flour and eggs. The same goes for a stuffed pasta plus adding a splash of milk to add some elasticity. In Italy, stuffed pasta are generally the holiday fare which brings together the family to fold the pastas pieces especially small pasta shapes which can be more labor intensive than the larger stuffed pasta. Although the egg pasta cooks in a flash, the rolling process can be done manually by hand on a wooden work surface or using a crank machine. Participate in creating your own stuffed pasta with La Scuola Chef demonstrating how to create the pasta from scratch. In this class guests will:
Learn about fresh egg pasta and its origin in Northern Italy.
Discuss the fillings and sauces that are traditionally paired with a fresh egg pasta.
Make your own pasta dough and form pasta shapes to take home.
Enjoy a pasta dish prepared our Chef paired with a complementary glass of wine.
Take home the adapted recipe and wine tasting notes.
Seating is first-come first-served.
Note: No physical tickets are required, all tickets will be sent out via e-mail and presented at the door to check-in for the class.
All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.
Please notify us in advance if you have any dietary restrictions. Contact the Scuola Team at
if you have questions or concerns. If we are not notified ahead of time of any special needs, we may not be able to accommodate them.
Pricing is inclusive of service and exclusive of Los Angeles sales tax.