Learn the art of handmade pasta with the artisans of Baia Pasta.
Nothing beats fresh pasta from a mom-and-pop Italian store, except for even fresher pasta made by hand at home. Join Chef Dario Barbone, co-founder of Baia Pasta in Oakland, for a hands on introduction to mixing, kneading and rolling pasta dough.
WHAT YOU’LL LEARN
You’ll make a basic egg noodle dough, which can be cut and formed into an infinite variety of shapes, and a more elastic dough that can be filled and folded into ravioli or tortellini. Round out your education by preparing seasonal fillings and sauces using mouth-watering ingredients with light flavors and textures designed to complement the pastas you’ve created.
ABOUT CHEF DARIO BARBONE
Dario Barbone was born in Vercelli, land of amazing rice and mosquitoes, in northwestern Italy, between Milano and Torino. He got a BS in Pharmaceutical Chemistry, a PhD in Molecular Medicine, and persisted in Academia to become an Assistant Researcher/Professor at UCSF. All along, he built a life dedicated to the love of good food: simple, traditional, deeply rooted flavors, with a strong connection to both eater and cook. Five years ago, with friend Renato Sardo, he co-founded Baia Pasta, an artisanal dry pasta company based in Oakland.
Check Back Soon
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.