NOVEMBER 14, 2026: Hand-Cut Pasta
$150.00
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.
Date: Saturday, November 14, 2026
Join us for another amazing pasta workshop with Stephanie of The Salty Dough Company! Learn how to master egg-enriched pasta doughs perfect for hand-cut shapes.
We love playing with our food over here at the mill and pasta is the perfect excuse to get your hands messy and create something beautiful and edible. During this class, Stephanie will walk you through an egg-enriched pasta dough that lends itself to classic hand-cut shapes - most of us know the classics like pappardelle (broad, silky ribbons) and farfalle (bowties!), but we'll be getting nerdy Italian style with interesting shapes like garganelli (penne's cool older cousin) and sorpresine (meaning "little surprise"!).
We'll master the dough, roll it out into sheets, then get to work mastering our core pasta shapes with the help of some additional tools that are very accessible to every home chef. You'll learn how to work with pasta instead of against it, and master some dexterous pasta-shaping maneuvers. We'll cook some of our pasta in class to pair with some specialty sauces, and you'll take home what's left to eat! Whether you're new to making homemade pasta, or want to hone your craft with a pro, we'd love to see you in class. ALL levels are welcome, and we're so excited to see you!
BYOB is fine by us for participants 21+ 🍷
Things to look forward to:
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Have an opportunity to work with our own fresh grains and flours, grown organically and stone-milled onsite!
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Learn about regional variations and recipes for pasta
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Experience the variety of wheats that BSM has to offer in pasta applications
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Make, shape, and eat your own pasta!
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Tour the mill with our Education Director
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Purchase BSM products at a special 15% discount
A little bit about your instructor:
The Salty Dough Company s a first-generation, Italian-style kitchen specializing in pastas made from local and sustainable ingredients. Founder and sfoglina, Stephanie, blends her Italian upbringing with her passion for crafting flavorful doughs from stoneground flour and fresh produce in a collection of dried and frozen pastas. She is on a mission to educate consumers that thoughtful, small-batch, slow food is a better bite all around.
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 to remove most jewelry and piercings, and wear a beard net (if applicable) and hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes are required for entering any part of our facility. 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.