Knead to Know: A Hand-Shaped Pasta Making Class

Wednesday, August 5, from 6-8pm 
Grass Valley Community Room 

In this hands-on class, you’ll learn to make fresh pasta from scratch using an eggless vegan dough, with a focus on traditional shapes from many Italian regions. Working side by side, you’ll mix, roll, and shape pasta using simple tools you likely have at home. 

We’ll create classic hand-shaped pastas like garganelli, pici, orecchiette and more!

You’ll learn how to transform dough using everyday kitchen tools like chopsticks, forks, knives, and more. Plus, every attendee will be going home with a gnocchi board to allow you to impress everyone with your new talents.  

By the end of class, you’ll leave with practical skills, a deeper understanding of the craft, and the confidence to make fresh pasta anytime. The best part is you can take your work home to cook for family and friends. 

Every ticket comes with a complimentary glass of wine upon arrival (NA options available). Class size is limited to ensure plenty of individual guidance and hands-on practice. 

Please note that this class uses wheat and no dietary substitutions will be made.  

👨🍳 About the Instructor 

Michael McGrath is an Italian-trained chef, food educator, and writer who has been teaching wood-fired cooking, bread baking, and Italian culinary techniques for over a decade. 

He holds certifications from the Italian Culinary Institute for Foreigners (ICIF), Accademia Pizzaioli, ASR Pizzalab, San Francisco Baking Institute (SFBI), and Keith Giusto Bakery Supply (KGBS).