Team Building Activity - Pasta Making and More!

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask (Upon Request)
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Come together as you craft fresh pastas and seasonal pasta meals from scratch.

Learn to make a classic pasta dough with Chef Anja, a trained French Californian chef with a knack for infusing her classes with warmth, ease, and flavorful foods. During this team building class, she’ll guide you through techniques for slicing perfect pappardelle noodles, as well as filling and crimping your very own homemade ravioli.

Once you’ve created your pastas together, transform them into a succulent three course meal. The menu begins with a light butter lettuce salad, topped with rich avocado, crunchy toasted quinoa, and succulent sun dried tomatoes, tossed in a dijon vinaigrette. For the main course, warm pappardelle noodles are mixed with fresh pesto, then topped with roasted red peppers and crisp pine nuts. Roasted butternut ravioli is exquisitely plated with a sage-laced butter, nutty toasted pecans, and the unique addition of pomegranate seeds. The meal ends with ripe dates stuffed with a tart, salty goat cheese.

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

  • Minimum Guests 15
  • Maximum Guests 30
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Corporate, Group, Italian, Pasta Making

Reviews guests left for this experience



23 Aug 2019

Chef Anja flawlessly executed a pasta making team building class for 27 people (from Japan, Europe, China, Canada and the US!) and it truly was the perfect alternative to a regular sit down team dinner. The event ran seamlessly, the arrangements ahead of time couldn't have been easier (even with our ever changing headcount) and she was able to accommodate all food allergies. Highly, highly recommend Chef Anja!



28 Jan 2019

Everything was awesome! Thank you again! :)



05 Dec 2018

Very energetic, expert in the kitchen!

Meet your chef

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Chef Anja has been cooking since she was just thirteen years old, fueling a passion which blossomed into a career that took her from her hometown of Tahoe City to learning to be a professional chef in France. While there, she went to cooking school in Montpellier and apprenticed at Michelin Star restaurants in Lyon. Since then, she has launched a successful personal catering business, cooking dynamic dishes from a French-Californian perspective with a healthy, flavorful emphasis in mind.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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