Pasta Class III: In this advanced class, Chef Tom will offer a more comprehensive understanding of flat noodles, stuffed pastas and complicated fillings. Learn more about the varieties of dough and flour that can be incorporated into the pasta making process to create some of the more interesting dishes, such as cappellacci dei briganti (noodle) and scarpinocc (stuffed pasta).

flour + water Chef Thomas McNaughton conduct's a pasta class series. Join us for a workshop and dinner in the Dough Room. This 3-part series is focused around the building blocks of pasta making. These hands-on classes offer techniques for making fresh pasta; each class building upon the foundations of pasta making. Guests will be greeted with a glass of prosecco and they will taste everything made in the class.

Participants will leave with fresh pasta to cook at home and a recipe book to follow. At the end of class, participants will sit down to a dinner prepared by flour + water, including wine pairings.