Make Fresh Pasta With a Local Chef in Chicago

Put on your apron and get ready to turn simple ingredients into seriously satisfying pasta. You’ll begin by preparing fresh pasta dough from scratch, then learn the hands-on techniques for kneading, rolling and shaping it into pasta. Next comes the good stuff: a creamy pumpkin-sage sauce made with pumpkin purée, cream, Parmesan, sage, butter, garlic, nutmeg and black pepper. You’ll learn how to build the sauce, season it and bring it together with your freshly made pasta for a warm, comforting final dish. No fancy pasta skills are required, just a willingness to get your hands a little floury. It’s relaxed, social and deliciously practical, with plenty of satisfaction when you finally sit down to enjoy what you made.