Fresh Pasta from Scratch in Minneapolis

Once you've tasted fresh pasta — the kind you mixed and kneaded and rolled out with your own hands — there's no going back. The texture is silkier, the flavor is richer, and the satisfaction of putting that plate on the table is something a box from the grocery store will never match.

Chef Laura Bonicelli has been teaching home cooks to make fresh pasta in her Minneapolis kitchen for over 15 years. Her pasta classes are hands-on from start to finish. You'll learn how to make the dough by feel, roll it to the right thickness, and shape it into classic forms like tagliatelle, pappardelle, fettuccine, and more.

And because pasta is only as good as what goes on top of it, you'll also learn to make classic Italian sauces that pair perfectly — from a simple brown butter and sage to a slow-simmered ragù. By the end of class, you sit down together and eat everything you've made.

Classes are held in Chef Laura's kitchen studio in Minneapolis with small groups of 6–8 people. Every class is fully hands-on — you won't sit and watch. You'll get your hands in the dough, work at your own station, and get one-on-one guidance as you learn.

All ingredients are provided — just show up ready to cook. Chef Laura uses high-quality Italian 00 flour, farm-fresh eggs, and imported cheeses and cured meats to make sure every dish tastes as good as what you'd eat in Italy.

At the end of the evening, everyone sits down together and enjoys the full meal. It's one part cooking class, one part dinner party — and people come back again and again.