Cooking Classes
Learn to cook like a pro in the DFP Kitchen!
Meet Chef Jason, our culinary wizard who’s not only a fantastic cook but also a treasure trove of food knowledge! He’s a relaxed and fun teacher who makes every class a blast. Indulge in delicious dishes and savor amazing wines from our shop. If anyone in your group has a food allergy or restriction, just let us know before you arrive so we can make sure everyone has a great time. Folks with gluten allergies may want to considers classes other than Fresh Pasta and Ravioli. $100 per person
See the calendar below for current availability. Classes fill up fast, and we release new schedules every three months. Sign up for our newsletter to get the latest and follow us on Instagram.
Curious about the other classes we offer?? Jump to the Private Class page for all options!
Looking for a perfect gift? Check out our gift certificates available below.
Early Fall Classes will be released by mid-June. Public classes are on hold from June-August, it gets really hot in the kitchen :)
Parking
There are metered spots along Holland Street that run till 8p.m.
There is also a public parking (Buena Vista Lot, next to the Harvard Vanguard building) located two minutes down the street. You can use the Park Mobile app to pay for parking in this lot, if you’d like to download before hand.
Here is a brief description of what to expect!
NEW! Linguine al Nero di Seppia (Squid Ink & Seafood Fra Diavolo)
Ever wondered about that striking jet-black pasta at your favorite Italian restaurant? It’s likely this Sicilian coastal classic—Linguine al Nero di Seppia. In this hands-on class, Chef Jason will guide you step-by-step through making your own squid ink pasta from scratch. You’ll finish it off with a bold, spicy Fra Diavolo sauce made from sweet San Marzano tomatoes, garlic, and a bounty of fresh, local seafood. Join us for an unforgettable culinary journey that will transport you straight to the shores of southern Italy!
Fresh Pasta
Learn how to make fresh egg pasta at home—no experience needed! In this hands-on class, you’ll master the basics of pasta dough, practice cutting techniques, and try your hand at quick and simple ravioli. Enjoy tasting your creations paired with curated wine samples from our wine room, and head home with your own handmade bundle of fresh pasta to share (or keep all to yourself!).
Spaghetti Carbonara
Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.
Ravioli, Stuffed Pasta & Fillings
Everything you’ve ever wanted to know about making stuffed pasta—this is the class for you! If you’ve taken our pasta or sauce classes, this is the perfect next step. The world of ravioli fillings is limitless, and here at the shop, we’re always experimenting with new, seasonal combinations. You’ll learn the secrets to perfect ravioli dough, how to craft flavorful fillings from fresh ingredients, and how to shape a variety of stuffed pastas. We’ll whip up a few simple sauces to complement your creations, then enjoy it all alongside handpicked wines from our shop shelves.
Spaghetti alla Nerano
Where the new meets the old! Popularized recently by Stanley Tucci , this spaghetti from the Amalfi/ Sorrento area of Italy has been having a moment on the internet. Chef Jason’s grandfather hails from the Amalfi coast and owned The Cafe Amalfi next to Symphony Hall for years, so we feel like we may have Mr. Tucci beat 😊 We will make the spaghetti from scratch using durum wheat and locally sourced eggs. Fried zucchini, fresh herbs and a combination of Pecorino Romano and Parmigiano Reggiano, round out this southern Italian gem of a dish.