APRIL 26, 2026: Stuffed Pastas: Pansotti (Partner Class)
$250.00
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.
Date: Sunday, April 26, 2025
Grab your favorite person — whether it's your partner, best friend, or foodie-in-crime — and join us for a hands-on pasta-making adventure that’s as playful as it is delicious!
In this hands-on workshop, you and your partner will learn how to craft pansotti from scratch — originally from the Liguria & Coastal Regions of Italy it features a blend of wild spring greens "Preboggion", ricotta, egg, and a traditional walnut sauce called salsa di noci.
Guided step-by-step in this hands-on class, you’ll mix and knead dough using our fresh stone-milled flour, prized for its rich flavor, natural nutrients, and beautifully textured finish. Together we’ll roll, fill, and shape your pansotti with confidence and care. We’ll conclude class enjoying your freshly made pansotti.
Whether you're planning a date night, celebrating with friends, or simply looking to expand your culinary skills, this partner-style class is designed to be collaborative, relaxed, and deliciously fun. With music, BYOB, and plenty of laughs, this class is all about connection and creativity. You'll leave with new skills, full bellies, and hopefully some new favorite flours.
BYOB is fine by us for participants 21+ 🥂
Things to look forward to:
- Learn about the fundamentals of pasta dough hydration and traditional shaping techniques
- Learn tips and tricks for stuffed pasta shapes
- Make, stuff, eat, and take home fresh made pasta!
- Purchase BSM products at a 15% discount
About your instructor & BSM Education Center Assistant Director, Nadia Rodriguez:
I received my culinary degree in 2018 and bring over 12 years of experience in the culinary industry, working across both savory and pastry disciplines. My passion for cooking began at a young age alongside my grandmother, where I first learned that food is one of the most powerful ways to share love and create connection.
My cooking is heavily inspired by Italian, Asian, and Latin cuisines, and I enjoy thoughtfully curating flavors to create dishes that feel personal, unique, and memorable. I’m passionate about sharing the knowledge I’ve gained over the years and highlighting the beauty of exceptional ingredients—like Barton Springs Mill flour—and how the care and intention we bring to them can transform food into an experience.
My ethos is simple: cook with the seasons, approach every dish with love, have fun in the process, and great food will always follow.
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.