Your class meets at the Pizza a Casa storefront on NYC's historic Grand Street where you’ll channel your inner nonna Italiana (Italian grandma) as you make fresh pasta dough, roll it out, cut it, cook it, and dress it to perfection.
Topics covered include:
- Pasta dough from scratch-- made by you!
- Hand cutting, machine cutting and you'll delight when you pluck the strings of a "pasta chitarra" (that's "pasta guitar" in Italiano-- a rustic wood and wire apparatus from Abruzzo) to create incomparable spaghetti and tagliatelle
- Superlative sauce making and how to properly dress each dish
- The secrets of success with dried pasta
- Knowing your ingredients and how to source the best: from specialty shops to your friendly neighborhood supermarket
- Much, much more!
Dress comfortably-- we'll provide aprons for all to wear -- and be prepared to eat some spectacular pasta of your own creation! All students also receive a copy of Pizza a Casa's detailed guide Make Perfect Pasta at Home.
What Is Not Included?
- Do I have to purchase tickets in advance?
- Yes. Classes have a limited capacity and often sell out. Additionally, if you are planning to book for several people, it's a good idea to purchase tickets well in advance before spots fill up. You can purchase tickets using Visa, Mastercard or American Express.
- Can children of any age attend?
- While a passion for pasta knows no age, we feel that the intensive nature of our classes is best suited for pasta lovers 10 years and older. Because there is beer and wine for sale on our premises, by law children under the age of 16 must be accompanied by an adult (and both the child and the adult must have their own ticket). However, private classes for children of all ages can be arranged. Click on the "Contact PizzaaCasa" link to request more information.
- Who will the class leader be?
- Your class leader is Mark Bello, chef and founder of Pizza a Casa. Mark's pizzas and pizza making classes have been praised in publications including Gothamist, Time Out NY, Food & Wine, Tasting Table and The NY Daily News-- to name just a few.
- What will we do during the 4 hours of the workshop?
- You'll start by making your own pasta dough from scratch, then go step by step through the process cutting, cooking, saucing (and eating!) a number of incomparable pasta dishes. Topics covered include: pasta dough from scratch, hand cutting, machine cutting, superlative sauce making and how to properly dress each dish, the secrets of success with dried pasta, knowing your ingredients and how to source the best: from specialty shops to your friendly neighborhood supermarket and much, much more! You'll be amazed by your own talent and your favorite Italian ristorante will start wondering where you've gone...
- Are any drinks included as part of the ticket price? Can I bring my own?
- Water, seltzer, coffee and tea are complimentary. Beer, wine and specialty sodas are available for purchase. BYOB is not permitted.
- Are cameras or video cameras allowed?
- Photography of students with their pasta masterpieces is encouraged. Video taping is not allowed.
- Is the workshop only available in English?
- These workshops are currently only offered in English. Click on the "Contact PizzaaCasa" link to request more information.
- Will there be a restroom available?
- Can I bring personal belongings with me? What about luggage?
- Best to bring as little as possible and a BIG appetite! We do have limited space for luggage in the event that you are arriving straight from the airport. Please note Pizza a Casa is not responsible for lost, stolen or damaged personal items.
- What kind of pasta can we make?
- Class will make a number of different pasta dishes, from classic combos to some unexpected and unforgettable combinations-- and expect some seasonally themed flavors too. Meat-lovers and vegetarians alike will all delight in the bounty of pastas we will make in class.
- Does weather affect the workshop at all?
- Classes will be held rain or shine.
- How many people will be in the workshop with me?
- To ensure the perfect pasta making experience and individualized attention for all, we limit our classes to 12 students.
- What if I have more than twelve people who are interested?
- Click on the "Contact PizzaaCasa" link to request more information about Pizza a Casa possibilities for larger groups.
- How early should I arrive? Is there anywhere near the store to park?
- We recommend arriving 15 minutes prior to class time. The nearest parking lot is is two and a half blocks north of us at 107 Essex Street (between Delancey and Rivington).
- Do you sell gift certificates for these workshops?
- No, unfortunately there are no gift certificates available for our Hands-On Pasta Workshop. There are, however, gift certificates available for our Hands-On Pizza Workshop and they make a perfect gift for holidays, birthdays or any other occasion! To purchase a gift certificate, please check out the Hands-On Pizza Workshop by clicking “List of All Activities” to the left of the page.
- What other things do you offer besides the workshop?
- Our workshops are held at our retail store on NYC's historic Grand Street. The store features an expertly curated selection of home pizza and pasta making equipment and ingredients. Additionally, Pizza a Casa makes house calls. Let us teach a class in your kitchen or other oven-equipped space of your choosing. On-site catering is available too. Click on the "Contact PizzaaCasa" link for more information.
Pizza a Casa Pizza School
Trip Advisor rates us in the TOP 100 Attractions in NYC
"If you do one thing in NYC, do this!"
"Great Class, good fun, don't miss this!"
"Fun way to learn to make amazing pizza at home..."
Tasting Table NY says: "If you think you need a wood-burning oven to make restaurant-quality pizza at home, then Mark Bello has something to teach you. Through his company, Pizza a Casa, Bello shows aspiring pizzaiolos how to cook perfect pies in even the shoddiest of apartment ovens."
The NY Daily News says: "Bello has mastered a recipe for dough and a method for getting his oven appropriately hot... The results are on par with what you get out of the city's better artisanal pizza shops. Better still, they can be reproduced in any kitchen."
Epicurious.com says: "I'm not just talking about learning to make pizzas at home. I'm talking about making pizzas that are better than 99.9 percent of the pizzas you'll ever have at a pizzeria or delivered to your home. And Mark Bello will teach you how to make them."
The Village Voice voted us Best Pizza 2010
"...that's why the pies that Mark Bello teaches his students to make at Pizza a Casa are such a revelation. Bello doesn't use a fancy oven (it's set at an attainable 500F), but the crusts that he conjures up are as crisp, chewy, and delicately charred as anything served at a restaurant-- and the best part is that you can easily make it at home."