Fresh Pasta Making from Scratch

About this class

This hands-on class at 18 Reasons teaches you to make fresh egg pasta dough from scratch, covering the flour-to-egg ratio, how to knead the dough to the right texture, and how to roll and cut it into fettuccine, pappardelle, and stuffed shapes like ravioli with a seasonal filling. The instructor explains the science behind the dough so you understand what you are working toward at each step, making the technique transferable to your own kitchen rather than dependent on following the exact recipe. Everything you make is served and eaten together at the end of the class.