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

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2935 reviews
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B
Marquis
B.M.
Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

Even if I made a mistake, its worth it

Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!

B
Sonora
B.M.S.O.
Great flavor…a complementary flour

Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …

I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!

Robust stuff!

You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.

Great garbanzo beans!

Great texture and taste to eat whole, for instance on salads. Also great for hummus.