Pasta Making Workshop

All over Italy, and in America, pasta is a major part of Italian meals. Now you can learn how to make fresh pasta and bring a taste of Italy into your home, with this Oakland pasta-making workshop.

Handmade fresh pasta is king in the Tuscan region, while Sicilian tables often feature shaped and dried pasta dishes. Chef Mat has created a menu of some of his favorite pasta dishes for you to enjoy.

You'll learn the secrets to making your own fresh pasta dough! We'll teach you how to make and properly cook a variety of shapes and styles of pasta the right way.

Menu:

• Handmade Prosciutto Tortellini en Brodo
• Orecchiette with Broccoli Rabe, Anchovy and Olive Oil Bread Crumbs
• Mushroom Carbonara with Hand Cut Tagliatelle and Thyme
• Fresh Pappardelle with Pork Sugo and Parmigiano Reggiano and Chili Flake

Each class will begin with a lecture from the chef about the day’s theme and recipes. After this introduction, you will break up into smaller teams and start working on the recipes in the class menu. A snack will be served at the beginning of class, and you will eat the dishes you make at the end of class. You are welcome to eat as much as you’d like in class, though unfortunately, our zoning permit does not allow us to have students take food home.

Health, safety, and allergies:

• Masks are optional
• COVID protocols are subject to change to reflect local and state mandates.
• Please take a look at the class menu. If you think you might be allergic to anything on the menu, please indicate it on your class registration, and if you have a concern, get in touch with Kitchen on Fire, and we can double-check the ingredient list.

Chef's Bio:
Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has felt at home in a kitchen since childhood. He first fell in love with the unique culinary scene of the Bay Area while working an externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and Israel furthered his exposure and passion for the various cuisines of the world. Chef Mat now works full-time with the Kitchen on Fire teaching his classes, the 12-Week Basics Series, Knife Skills, and private events.

All levels!
  Hands on lessons, take home recipes, and dinner at the end of class.
 

• Close-toed shoes are mandatory. High heels, open-toed shoes, sandals, and flip-flops are not allowed in the kitchen.
• Shoulder-length hair or longer needs to be worn back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep.
• Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply aprons and all the tools you need for use during class.
• We whole-heartedly invite class participants (who are 21 and older) to bring any wine or beer they would like to enjoy during class for personal consumption. Kitchen on Fire employees cannot open or serve beverages you bring into the kitchen. We cannot sell or distribute alcohol, and we uphold ABC regulations. No minor can drink, and we cannot have intoxicated students attending a class.