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Fresh Summer Pasta

Thursday, July 16|
6:00 PM|
    Fresh Summer Pasta
    Fresh Summer Pasta
    Fresh Summer Pasta
    Fresh Summer Pasta

Fresh Summer Pasta

Thursday, July 16|
6:00 PM|
$250.00

In stock

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.

Date

Thursday, July 16

Time

6:00 PM

Category:
The Instructor

Nicco Muratore

Chef Nicco Muratore

Classes

Nicco Muratore was born and raised in Boston, where he got his start cooking at the restaurants inside the historic Fenway Park. He was introduced to Middle Eastern cuisine at Oleana Restaurant and Sofra, before joining The Montagu Kitchen in London’s Grand Hyatt Hotel and then Danny Meyer’s historic Union Square Cafe in New York. He returned to Boston to join chef Steven Postal’s team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. We know Nicco from his work at Mamnoon, in Seattle, where he became Chef de Cuisine in 2019. Since then he’s taken the menu to new heights, and in 2022 took over the role of Mama Group Culinary Director, overseeing the culinary teams at all of the Mamnoon-related restaurants. In 2024, he branched out from restaurant work and can now be found in the community teaching classes on fermentation and koji, preservation, and cooking with local foods. Outside of the kitchen, you can find Nicco gardening, hiking, skiing, or in the woods hunting for mushrooms.

Refund Policy

We understand that plans change! While payments for workshops and events at Bella Luna Farms are non-refundable, you’re always welcome to transfer your spot to a friend if you can’t make it.

We’re also happy to offer credit toward a future event—provided we’re able to fill your spot. Giving us as much advance notice as possible helps increase the chances of finding someone, so please reach out as soon as you know you can’t attend. We’ll contact our waitlist and keep you posted.

In the rare event that we need to cancel a class due to weather or instructor illness, your enrollment can be transferred to a future class or refunded.

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