Join Chef Nicco Muratore for a hands-on exploration of the art and joy of fresh pasta making. In this immersive workshop, you’ll mix dough by hand, shape classic forms, and create both filled and ribbon pastas using techniques you can confidently repeat at home. Together, you’ll make hand-rolled garganelli all’Amatriciana in a vibrant sauce of crispy guanciale, tomato, fresno pepper, oregano, and pecorino romano; delicate agnolotti di zucca filled with ricotta and butternut squash and finished with brown butter, sage, and toasted hazelnuts; and pillowy ricotta gnocchi funghi tossed in a creamy winter mushroom ragù with parmigiano. The menu also includes a bright winter citrus salad of shaved fennel, blood orange, pink peppercorn, endive, red onion, herbs, and parmigiano. Throughout the afternoon, Chef Nicco will guide you through foundational pasta-making skills, bringing together traditional Italian methods, seasonal ingredients, and modern approachable technique.

At each Bella Luna class you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.