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Private Pasta-Making Class with a Former Misi Chef
1.5-2
hours
From $350 per group
Up to
30 guests
Private online experience
What you’ll be doing
Join Meryl Feinstein, creator of the popular, in-person, Pasta Social Club event series for a private, virtual pasta-making class. Meryl brings her extensive experience from her time on the pasta production team of Misi in New York to help you master the art of making pasta at home.
She offers a number of class options that don't require a pasta machine, including:
TUSCAN PICI WORKSHOP: Learn to make this thick, hand-rolled spaghetti—the perfect beginner pasta.
CAVATELLI WORKSHOP: A southern Italian, hand-rolled pasta, with the option to make a spinach-based dough.
Please specify in your request which class option you and your group are interested in. If you do have a pasta machine at home and would like to learn a more advanced pasta shape, just let us know.
What to prepare
Ingredients and equipment needs will differ depending on the workshop selected. Below are examples of what may be required for "no pasta machine needed" class.
Other things to know
Cancellation policy
You may cancel and receive a full refund up to 7 days before the experience starts.
You'll need internet connection to stream video and audio. You’ll receive an email the day of the experience with a link to the Zoom video conference.
Requirements
This is an interactive class, and you’ll be joined by other guests. Feel free to ask questions, but be sure to mute your microphone if you’re just having fun rolling dough with your quarantine-mates! A Journy team member will join every session to ensure a quality experience for all guests.
Guest etiquette
Private Pasta-Making Class with a Former Misi Chef
What to prepare
More Journy online experiences
About your host
Meryl Feinstein is a chef, pastaia, and food writer who transitioned from the corporate world into the food industry in 2018. After graduating Top Toque from the Institute of Culinary Education in New York, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team.
During that time, Meryl also founded Pasta Social Club, a platform that brings people together through a shared love of pasta, learning, and building real connections both on- and offline. She now lives in Austin, Texas, where she hosts pasta-making workshops and supper club dinners, develops recipes, and contributes to Food52. Her dishes draw on influences from her travels in Italy, ongoing research into the rich history of traditional pasta-making, and her Jewish heritage, which is at the core of her love of eating, sharing, and laughing around a communal table.
Photo credit: Austin Garza-Kilcullen
INGREDIENTS: TUSCAN PICI WORKSHOP
EQUIPMENT: TUSCAN PICI WORKSHOP
'00' soft wheat or all-purpose flour
Extra-virgin olive oil
Semolina, coarse cornmeal, or polenta, for dusting
Large mixing bowl
Dinner fork
Bench scraper or sharp knife
Wooden cutting board or surface (optional but preferred)
Rolling pin (or wine bottle)
Pastry brush (optional)
Baking sheet
Plastic wrap
Plastic wrap
Baking sheet
Gnocchi board (if you have one), cheese grater, microplane, garlic press, or any sturdy textured glass or surface
Wooden cutting board or surface (optional but preferred)
Bench scraper (optional but preferred) or sharp knife
Dinner fork
Large mixing bowl
EQUIPMENT: CAVATELLI WORKSHOP
Fresh or frozen tender greens of choice like spinach, kale, basil, or a mixture (for a greens-based dough)
Semolina, semola rimacinata, or all-purpose flour
INGREDIENTS: Cavatelli Workshop
