Make Fresh Pasta at the Mill!

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Date: November 14, 2020
Start Time: 11 am

Out of respect for the well-being of all participants, masks are required for the duration of the class.

In this class with Austin Chef Matt Lester, you’ll learn how to work with our freshly-milled flours to create different pasta doughs and homemade sauces. 

Beginners are welcome! Bring your favorite beverage and start your Saturday off right!

This 3-hour class will provide you with the knowledge you need to make fresh pasta for your friends and family at home.

You will:
  • Learn the difference between stone-milled and store-bought flours
  • Have an opportunity to work with our own freshly milled grains, stone-milled right here at Barton Springs Mill
  • Tour the mill room
  • Test out our newest product - semolina!
  • Make, roll and cut egg-based and semolina-based pasta dough
  • Learn to make classic red sauce and aglio e olio sauce
  • Enjoy a tasty lunch of your creation
  • Purchase our products at a special discount
  • Take pasta and sauce home
BYOB is encouraged for prime Saturday afternoon fun!

This class has a limited capacity in order to ensure ample space between students. If you book more than 1 ticket at a time, you will be seated with ticket-mates, not distanced.

Tickets are non-refundable, but definitely transferrable up to 5 days before the class date. This class is for all levels, so don't be intimidated! If you want to make fresh pasta, this is the class for you!

Customer Reviews

Based on 2 reviews
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J
J.W.
Excellent class!
C
C.B.
Fresh Pasta Class

BSM Reviews

See what customers say

3118 reviews
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F
TAM 105
F.K.
Becoming our go-to bread flour

We have used BSM TAM105 flour now for a couple of months and it is slowly becoming our go-to bread flour. It takes a little to adopt to using freshly milled flour, but it turns into wonderful sourdough breads either by itself or in combination with BSM whole wheat flour.

D
Einkorn
D.C.
Delicious taste

I tried it with the freshly ground Einkorn, the bread was delicious. the proportion was 50% Einkorn and 50% unbleached white bread flour. I am very happy with your product. Thank you!!!

R
Marquis
R.H.
New Age Biscuits

After requesting and being denied the details on blended Marquis/Sonora biscuit flour mix I blended my own mix and made the best biscuits I have ever had. I will definitely be in the market for more flour.

No Cooking Instructions

I bought a bag of yellow grits from Whole Foods excited to support local and was quickly sorry I did. This morning I decided to make the grits only to find absolutely no cooking instructions anywhere on the bag. >:-| Jumping to the website I made a call and went through loop after loop never able to reach a live person. Taking to the website again to see if there are instructions somewhere, I did find instructions but for the white grits/polenta. Giving it a go. But suffice it to say these grits are going to taste like anger and frustration. Please, for the love of all things holy, print some stickers with instructions and slap them on the bags!