Step into an immersive, hands-on culinary experience where you’ll learn the art—and joy—of fresh pasta making from scratch. In this workshop, you’ll work with dough by hand, shape traditional forms, and explore both filled and ribbon pastas while mastering techniques you can recreate confidently at home. We’ll make egg pasta dough as a group, and then cook 3 delicious pastas with seasonal PNW farm-fresh ingredients, and a summer salad to round out the meal.

Garganelli with Sungold Tomato Carbonara: Hand-rolled garganelli noodles paired with vibrant sungold tomatoes, guanciale, pecorino romano, and basils.

Corn and Fresh Cheese Ravioli: Delicate, hand-formed ravioli filled with a silky blend of farmers cheese, corn, and herbs. Finished with brown butter, wild mushrooms, garlic scapes, and herbs.

Squid Ink Tagliatelle with Crab: Fresh tagliatelle, dungeness crab, fresno pepper, garlic, lobster mushrooms, and summer tomatoes, topped with a crunchy pangrattato.

Summer Salad: Baby lettuces, basil-buttermilk dressing, shaved cucumbers, cherry tomatoes, radishes, herbs, and pecorino cheese

At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.