Here is a brief description of what each class has to offer…

NEW! Linguine al Nero di Seppia (Squid Ink & Seafood Fra Diavolo)

Ever wondered about that striking jet-black pasta at your favorite Italian restaurant? It’s likely this Sicilian coastal classic—Linguine al Nero di Seppia. In this hands-on class, Chef Jason will guide you step-by-step through making your own squid ink pasta from scratch. You’ll finish it off with a bold, spicy Fra Diavolo sauce made from sweet San Marzano tomatoes, garlic, and a bounty of fresh, local seafood. Join us for an unforgettable culinary journey that will transport you straight to the shores of southern Italy!

Cheese Making w/ Lourdes Smith
Lourdes Smith is a renowned cheese maker with a rich history in the industry. She comes from a long line of cheese makers and perfected her craft for over a decade. Lourdes's passion for cheese making began at a young age, after watching her grandfather pull and stretch the warm curds. Over the years, she has honed her skills and developed unique techniques that have earned her numerous awards and recognition in the cheese making community, as well as supplying all the mozzarella for Dave's Fresh Pasta back in the day. Lourdes's commitment to quality and traditional methods sets her apart. Her dedication to preserving cheese making traditions and her innovative approach to flavor profiles made Lourdes Smith unique in the industry. 

In this hands-on class you will learn the craft of making hand pulled mozzarella. Everyone will enjoy their warm, fresh mozzarella (with fresh bread & wine, of course) and you will be equipped with the knowledge to make it at home yourself :)

Fresh Pasta

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

Spaghetti Carbonara

Starting with the highest quality pasta is essential to crafting this Roman classic. In this class we will be making fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bring the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes. It's creamy, rich and glorious!!

Fideuá with special Chef Deb!

Fideuá (pronounced feed-ay-WAH) is paella’s noodle-based cousin. A rich shellfish stock is the secret to this Catalán dish that is both comfort food and high-brow delight. (No seafood allergies, please).

Perfect Pairings with special Chef Deb!

Learn the basics of choosing the perfect wine. The more you know about the classic pairings, the easier it is to riff and create. Sometimes I choose
a special wine first and then craft a meal around it! Three dishes, three wines, and a heck of a good time.

Saturday Night Dinner Party

If you have ever dreamed about cooking in a professional kitchen with an experienced chef this class is for you!  We are having a dinner party in Dave's kitchen and we want you to not only attend as a guest, but also prepare the meal.  The most hands-on of all our classes, you will be divided into small groups each responsible for a course that will be served at the end of the night.  Chef Jason will set the menu, provide the recipes and direction but the class will serve as the kitchen crew.  Chef Jason will set the menu using a selection of his favorite recipes, and according to what we have fresh in the shop that day!

Greece

No other nation can claim more of a historical influence on western cuisine than Greece.  Known for the highest quality olives, cheeses and wine, Greece has always been a culinary forerunner to what we today define as Mediterranean cuisine.  In this class, we will prepare some of the more popular examples of traditional Greek foods.  Stuffed grape leaves, souvlaki, tzatziki, and fragrant slow cooked lamb will be on the menu along with some terrific Greek wines.

SICILY

Though now incorporated into the regional Italian cuisine view, the island of Sicily has a distinct food culture unto itself.  With heavy Arab, Spanish and Greek influences, the cuisine of Sicily is incredibly diverse across the island.  In this class, we will make versions of classic Sicilian pasta dish Pasta alla Norma. We will also make the traditional eggplant dish Caponata, and of course, Sicilian style Arancini!

Cacio e Pepe

Using old world style hand crank pasta machines, we will start this class by making homemade pasta. We will examine the proper technique and method to produce the best pasta for these great Roman pasta dishes.

Cacio e Pepe or “cheese and pepper” sounds so incredibly simple. However, it is a ballet of temperature, starch development, and hydration. The proper method for preparing the pepper in a very special way will also be looked at. And the cheese. We will show you what cheese or cheeses we think makes this dish perfect!

Arroz Negro with Chef Deb!

Chef Deborah’s absolute favorite paella is the arroz negro, black rice. Using shellfish stock and squid ink, we’ll prepare one of Spain’s most dramatic and decidedly less touristy paellas. Roasted red peppers and al ioli (Spain’s garlic mayonnaise) are the traditional garnishes, so we’ll master them as well. (No seafood allergies, please).

The Great Pumpkin Cooking Class

The night before Halloween pumpkins will abound in the Dave's Fresh Pasta kitchen! Long before the pumpkin was used merely for scary Jack-o-Lanterns, it was revered for its unique sweet flavor and its adaptability in a wide range of preparations. Pumpkin ravioli with sage and Pecorino cheese, pumpkin risotto with pancetta & goat cheese, roasted pumpkin soup, etc...we will be carving pumpkins only for cooking on this Hallows eve.

Tapas: Off the Beaten Path with Chef Deb!

The Spanish repertoire of tapas is vast, but too often we only scratch the surface. Let’s go deeper into the world’s favorite savory snack foods and learn to make some exciting tapas that will wow your guests. Cuttlefish, stuffed piquillo peppers, etc.

Korean Fried Chicken and Kimchi Fried Rice

Crispy, saucy and spicy, nothing hits the spot like Korean-style fried chicken! Why relegate this most tasty of creations to after party late nights?  Let us teach you how to make the perfect version at home. In this class we will be preparing crispy wings and boneless versions. Spicy soy flavors, garlicky sweet and sticky . The sauce gets it’s kick from “Gochujang” a red chili fermented Korean condiment. Perfect for Game Days and Dinner Parties. We will also be making Kimchi Fried Rice. You will see some great tips for making fried rice in your home kitchen. In addition, we will prepare some quick pickled vegetable side dishes.

Southern Fried Chicken
Comfort me with Fried Chicken and Mac and Cheese. As the days get shorter, and the nights longer, let us gather and create this menu. Chicken fried in the southern U.S. style with a buttermilk brine and seasoned flour, it is the exemplification of a crowd pleaser. A simple yet cultivated Mac and Cheese to warm you. Making Quick Pickles is easy , fun and satisfying. Let’s turn our gaze southward and have a great time in the DFP kitchen!

Ravioli, Stuffed Pasta & Fillings

Everything you ever wanted to know about stuffed pasta making!  If you have taken our pasta making or sauce making classes, this is the logical next step.  Possibilities for pasta fillings are endless, here at the shop we are always coming up with new ideas to fill a ravioli!  You will learn the secret to a perfect "ravioli dough" and how to make delicious, flavorful fillings from fresh, seasonal ingredients.  We will make a few easy sauces to pair with your filled pastas, then taste it all with some great wines from our wine shop shelves.

Bolognese 101
When discussing the most iconic pasta dishes of Italy, this traditional “ragu” of Bologna is among the best. Slow braised beef and pork along with a “sofrito” of aromatic vegetables make up the body of this rich and wonderful pasta sauce. Flavored with herbs and lots of red wine and then finished with grated Parmigiano Reggiano cheese it has been a staple of comfort food to people from around the world. In this class we will demonstrate its preparation. We will also be making the fettuccine used in the dish by hand. The class will mix, knead, roll and cut fresh pasta to pair alongside this truly delicious sauce.

Orecchiette with House-Made Sausage and Broccoli di Rapa
Come see how the sausage is made. In this class we will focus on a few key techniques and recipes to execute this traditional southern Italian staple. We will make the pasta from scratch and by hand, using durum wheat. The class will also be making fresh pork sausage. From the best way to grind pork shoulder to the perfect ratio of seasoning and tips on natural casings, you will get a chance to see it start to finish. Broccoli di Rapa is a slightly bitter green vegetable that when paired with sausage, lots of fresh garlic, and white wine makes a great dish.

Handmade Cavatelli w/  Spicy Vodka Sauce

Let’s talk about hand shaped pasta. Handmade, from scratch, no machine needed. Southern Italy’s Cavatelli is one of our favorites. We are making the dough from scratch . These “little hollows” are made with a simple mixture of all durum wheat and water. We will look at a few different methods for shaping and forming these pasta gems. Then we will make a classic Vodka Sauce. A little creamy and spicy- it creates the perfect foil for the Cavatelli. 

Spaghetti and Meatballs

 If you are looking to up your spaghetti and meatballs game this is the class for you! We will begin by dialing in on what makes a great meatball. Moisture, texture, and flavor. The choice of meats, and the proper amount of bread and cheese to make the meatball you have always wanted to make. We will also be crafting some of the finest spaghetti from scratch using durum and semolina flours and great local eggs. The use of true San Marzano tomatoes to make a standout marinara sauce. Please come to this class, it could be a game changer for your home cooking skills!

PIZZA @ Dave's

Join us for a hands-on pizza-making class where you'll learn how to take your homemade pies to the next level. We'll dive into the game-changing magic of the Baking Steel—with insider tips straight from Andris Lagsdin, its creator!

Chef Jason will guide you through crafting the perfect pizza dough, using flavorful San Marzano tomatoes for a classic sauce, and whipping up a decadent black pepper cream sauce that’s always a crowd favorite. We’ll also explore how to make delicious Sicilian-style “grandma” slices, and talk about why cheese selection (and the right toppings) can make or break your pie.

To top it all off, Sam and Jenni will be pouring a curated lineup of our favorite pizza wines—perfect pairings for every slice you create. Whether you're a beginner or a seasoned home cook, you'll leave with new skills, full bellies, and a serious love for homemade pizza.

Feast of the Seven Fishes

Jingle Bells are ringing Folks! Come spend some time in the DFP kitchen and make this Christmas Eve Classic. We will start by making fresh pasta in the old-world style. Fashioning the spaghetti dough by hand, using hand cranked machines for cutting. Sauced with spicy seafood made with clams, mussels, shrimp, anchovies, scallops, calamari and cod in a San Marzano tomato sauce. All seven cousins will be in the sauce, no substitutions. Nanna would have it no other way. We are making one big pot of it, so come with your big boy pants on. This Frutti di Mare/Zuppe di Pesce has been a staple on the Christmas Eve Table of Italian Americans for many years, and holds a dear place in our hearts.