Cooking Class - Fresh Stuffed Pasta

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Learn vital cooking skills while enjoying a delightful meal of fresh pasta.

Chef Daniel designed this cooking class to be both culinarily pleasing and comprehensive in covering kitchen fundamentals. Experienced in a diverse range of cuisines, Chef Daniel is a true expert in combining flavor profiles and designing exceptionally creative food.

This class covers how to prepare a fresh salad with Belgian endive, and how to make homemade pasta dough and shapes through a menu featuring a fantastic spinach and ricotta pasta paired with a brown butter and sage sauce.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 15
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Couples, Date Night, Group, Italian, Pasta Making

Cozymeal guest reviews for this experience

Antonio B.


18 Nov 2022

We had so much fun and learned so much with Chef Daniel. My wife and I went to his pasta making class and it was great. The space is neat and prepared for cooking and he guides you step by step. Very thoughtful and well prepared. We'll definitely do other classes with him.

Adam D.


30 Sep 2019

Had a great time making an amazing meal. Chef Daniel makes sure you learn proper cooking techniques while providing a fun, clean, open atmosphere. I would definitely recommend him and will hopefully attend another class soon.

Jeremy v.


26 Sep 2019

Daniel was so knowledgeable, fun, patient, and kind. We made incredible pasta and our team had a very memorable afternoon cooking with Daniel. Highly recommend!

$ 129 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.

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Meet your chef

Chef Daniel
Chef Daniel Verified chef
Food safety certified

Originally from Argentina, with its own special mix of cultures, Chef Daniel has lived in Los Angeles for the past 35 years where he has been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs his food on a daily basis, enabling him to borrow ingredients and techniques from one another. Chef Daniel aims to teach fundamentals to his students, so they need not rely on recipes.

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