Homemade Pasta Workshop with Sylvia Becker

Semolina pasta is a staple of Southern Italian Cuisine, it is made from durum wheat (a hard, high gluten wheat) and milled several times into a lovely amber flour. Due to the sturdiness of this dough it is perfect for creating shaped pastas that are ideal for drying for long term use. In this hands-on workshop we will be making a semolina dough from scratch and then forming 3 different shapes of pastas – Cavetelli (using thumb or knife); Orecchiette (using thumb or knife)

Malloreddus (using gnocchi board, fork or cheese grater). Each student will make and form their own pile of pasta to take home. Chef Sylvia will then cook up some Cavetelli and pair it with a locally sourced squash sauce with crispy breadcrumbs and herbs for a yummy lunch which we will share.

Cavetelli is a hearty pasta and translated from Italian means “Little Hollows”. They are excellent for soaking up sauce and have a fantastic bite. Join us for this mini trip to Italy as we explore this wonderful pasta tradition!

This hands-on workshop is limited to ten people and includes lunch.

NOTE: This cooking class will take place inside our kitchen and is limited to just ten people. All participants must be vaccinated for Covid 19 to attend. Read our Covid 19 protocols below before signing up.

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About Sylvia Becker:

Sylvia Becker is an award-winning, world traveled chef. Having worked in renowned kitchens like Le Cirque NYC and throughout Europe, the Middle East, Central America and Asia, Sylvia has accumulated skills and recipes that show her passion and love for all things food. Appearing on Food Networks “Chopped”, voted best boutique caterer in “Best of Essex” and appearing in multiple food and wine magazines, Sylvia thrives on sharing her worldly experiences through food; the universal language connecting people from all walks of life. Sylvia is happily a full-time resident of Columbia County NY and a private chef and caterer for custom, intimate gatherings.

Important Information regarding our Covid19 Protocols:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students MUST be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.

The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on food!

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.