Learn the basic building blocks of pasta making from Chef Thomas McNaughton, the star chef at flour + water who's revered throughout the culinary world and was recently named a Culinary Icon by Food & Wine Mag.

In this second class, Chef Tom will provide an extensive overview of the more intricately shaped noodles and stuffed pastas. Guests will be given a tutorial on the pasta extruder for semolina based extruded pastas such as cappellacci dei briganti, scarpinocc and flavored extruded pastas such as porcini radiatore.

Guests will be greeted with a glass of prosecco. They'll practice mixing dough, explore making flat noodles with a rolling pin, hand-cranked pasta machine, and hand cutting noodles with a knife.

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