Stuffed Pasta Making Class

Learn how to make vegetarian tortelloni in this pasta making class in San Francisco!

3 hours Class size 1 to 12 (public classes), 10 to 20 label $129

Pasta making workshops make some of the best cooking classes in San Francisco because of their creative and interactive recipes! During this class, you will make tortelloni from scratch, and then enjoy a delicious meal!

You will learn how to make tortelloni filled with spinach and ricotta, served with browned butter and sage sauce, and then finished with parmeggiano reggiano.

Chef Daniel will show you the ins and outs of making fresh pasta, then guide you through the process of filling and shaping beautiful tortelloni, which are a lot easier to make than you'd imagine.

The meal will also include a seasonal amuse bouche, a Mediterranean salad with radicchio, balsamic vinegar and the finest olive oil, and Chef Daniel's luscious homemade chocolate gelato.

If you're looking for fun date night ideas, team building workshop, or an hands-on activity for your next special event, learn how to make pasta and enjoy a delicious Italian meal in this cooking class!

Knowledge required
This is beginner friendly, no previous experience required.
What you'll get
An Italian meal.
Suitable for

This class is great for individuals and couples as well as for a team building activity, birthday or bachelorette party.

This would also be a lovely gift for her, gift for mom, anniversary gift, Father's Day gift or birthday gift.


1001 Mariposa Street, # 208, San Francisco, CA, 94107

Stuffed Pasta Making Class location
Verified reviews

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Your teacher
The Foodery
The Foodery

5.0 (6)

Food prepared with extraordinary care

The Foodery is the brainchild of Chef Daniel Morduchowicz. We offer events centered around food, including cooking classes, private dinners, catering and team building events. Events can take place in our beautiful loft in Potrero Hill in San Francisco or at your location. Originally from Argentina, with its own special mix of cultures, Chef Daniel Morduchowicz has lived in California for the past 39 years where he has been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs his food on a daily basis, enabling him to borrow ingredients and techniques from one another. He is passionate about cooking and sharing his knowledge. He aims to teach fundamentals to his students so they need not rely on recipes.

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