Course Description

Love pasta? Let’s make it from scratch—just like Nonna would!

In this hands-on workshop, you’ll dive into the art of fresh egg pasta using simple ingredients and traditional techniques. From mixing and kneading to rolling and shaping, you’ll transform humble dough into beautiful ribbons of fettuccine, tagliatelle, and linguine.

But what’s pasta without sauce? You’ll also whip up three classic Italian sauces; zesty marinara, creamy Alfredo, and bright, herby pesto to pair with your creations. Along the way, you’ll pick up tips on how to match pasta shapes with the perfect sauce for maximum flavor and texture.

Whether you’re a curious beginner or a seasoned home cook, this course is all about learning, laughing, and eating well. Bring your appetite and learn how to roll it, sauce it and eat it!

Participant will learn how to:

1. Prepare basic egg pasta dough using traditional ingredients and techniques.
2. Roll, shape, and cut various styles of egg pasta such as fettuccine, tagliatelle, and linguine
3. Create three classic Italian sauces—marinara, Alfredo, and pesto—from scratch.
4. Match pasta shapes with appropriate sauces for optimal flavor and texture.

Good food starts with fun and ends with great flavor! Twirl your skills and taste your success with a Chef’s kiss.

Who should attend?

• Don’t forget to bring a FREE friend or family member. Foodies and future foodies welcome ages 10 & up.
• Home cooks, hobby, foodies, and anyone craving the smell of fresh pasta and sauces
• This class is for anyone who wants to bake with confidence and have fun doing it! Don’t forget to bring a friend for FREE!

What’s Included:

• All tools & ingredients provided
• Recipes to take home and try again
• Tasting of all your creations
• A fun, flour-dusted atmosphere!

About the Instructor: Chef Esteban Martinez

From the kitchens of Puerto Rico to the classrooms of Bristol, Chef Esteban Martinez brings heart, heritage, and serious flavor to everything he does. Growing up in Toa Alta, he learned to cook by experimenting with local ingredients and calling his grandmother, Olga, for tips on making classics like tostones and mofongo. What started as after-school necessity quickly turned into a lifelong passion.

After earning his culinary degree from Johnson & Wales University and rising to chef de cuisine at a top Rhode Island restaurant, Esteban brought his talents to teaching. Now the Associate Professor of Bristol’s Culinary Arts Program, he shares his love of food with students and the community, one dish at a time.

Whether you’re a curious beginner or a seasoned home cook, Chef Martinez’s workshops are a delicious way to sharpen your skills, explore new flavors, and have a great time. Come hungry, you’re in for something special!