Learn how to make the perfect pasta dough, and then use a rolling pin to roll out your dough until it's the right thickness to cut into ribbons of fresh Pappardelle. You will learn how to make Fresh Black Pappardelle Pasta using squid ink along with a Garlic Herb sauce. This recipe is created with a couple alternative items to create a unique experience, so we invite you to join Chef Alex in this adventure of flavors! At the end of class, everyone will be able to sit down and enjoy their pasta together.

This event is presented by our friends at CocuSocial.

Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.

Meet Chef Alex, your instructor!

A Peruvian chef with over 12 years of experience in Peru and the U.S., Alex was born in the mountain town of Celendín and raised in coastal Callao, where he developed a deep appreciation for fresh seafood. His love for Nikkei cuisine—a fusion of Peruvian and Japanese flavors. Passionate about all cuisines, Alex also has a knack for fresh pasta, inspired by his home restaurant in Peru. He’s thrilled to share his culinary passion with you!