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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3040 reviews
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E
Marquis
E.P.

Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

Rye Flour

Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

I love it!

The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

Love this flour!

I am using it in my sourdough loaves. I love the sweet undertones.

D
TAM 105
D.K.
Great for hot cross buns

I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.