Nashville: Pasta Making Cooking Class at a Local Brewery｜United States

Once you have made fresh pasta by hand, going back to the dried stuff feels like a betrayal. Fair warning: that is exactly what this class will do to you. Chef Dylan walks you through the whole process from scratch, starting with farm-fresh eggs and flour that you will knead, roll and cut into proper fettuccine strands. While those cook, you will crush ripe tomatoes and build a marinara with freshly grated Parmesan, garlic, red pepper and fragrant basil that simmers into something genuinely special. The kind of sauce that fills the room with a smell that makes everyone suddenly very interested in what you are doing. The setting is casual, the techniques are completely approachable and by the time you sit down to eat you will understand why people who make their own pasta never really stop talking about it. No experience needed. Just show up hungry.

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Fresh Fettuccine Pasta
With flour, olive oil, eggs and sea salt

Marinara Sauce
With tomatoes, basil, Parmesan, red pepper and garlic