Pasta Shaping Couples Class! 12/18

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Date: December 18, 2020
Time: 6 - 8:30pm
*PRICE IS FOR 2 TICKETS
Class sold-out? Email education@bartonspringsmill.com to be added to the waitlist.
Out of respect for the well-being of all participants, masks are required for the duration of the class.
Sit back, relax, snack on local charcuterie, BYOB and learn to shape different types of pasta! Austin Chef Matt Lester takes it back to his days shadowing pasta makers in Sicily to teach you his favorite shaping techniques.
Beginners are welcome!
Tickets are sold as a pair, so grab your best friend, partner, or surprise a friend who helped you through the year with an early Christmas gift! Don't forget to bring your favorite beverage.
This 2.5-hour class will be a relaxed evening - you'll get your hands a little dirty, but Chef Matt will be doing the leg work for you. Sit back and relax as you watch and try your hand at shaping many different types of pasta! You'll eat a pasta dinner and take home recipes and plenty of pasta to freeze or share with family and friends for the Holidays.

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!
  • Test out our newest product - semolina!
  • Learn to shape different types of pasta
  • Enjoy local snacks and a meal of your very own pasta
  • Purchase our products at a special discount
  • Take pasta home
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! 

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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.

Bloody Butcher Red Cornmeal

This cornmeal has the absolute best flavor. Rather you make cornbread or using it to fry fish its hands down delicious!