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Private Pasta-Making Class with a Former Misi Chef



 From $350 per group

Up to
30 guests

Private online experience

Book Private Event

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.


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



'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


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