Live from the Farmhouse Kitchen
Master four stuffed pastas in 60 minutes.
Live or watch whenever.
Thursday, April 23 · 6:30 PM EST · $25 per household
Grab a glass of wine, pull someone you love into the kitchen, and come cook with us LIVE from the Farmhouse!
The Tiny Chef Community is gathering again on April 23 — and this class is for anyone ready to take their pasta to the next level. Whether you cooked with us last time or you're joining for the first time, you're welcome here. No culinary degree required. Just a little flour, some filling, and a sense of fun.
Food has always been how we come together. A meal made by hand means something different than one that came from a box. It's a memory. It's a tradition. It's something you can pass down.
That's what we're building here — one class at a time.
Live from the Farmhouse Kitchen
Thursday, April 23 @ 6:30 PM EST
1 Hour Live Class
Live on Zoom
$25 per household
_______________________
In this one-hour class, you’ll learn to master four stuffed pastas—ravioli, cappelletti, mezzaluna, cannelloni. You'll walk away knowing not just how, but why it matters.
The reason your ravioli burst is this one thing. Once you fix it, you'll understand why restaurant-made pasta feels impossible—and why yours won't be.
- Ravioli
- Cappelletti
- Mezzaluna (mezzalune)
- Cannelloni
TO GET THE MOST FROM THIS CLASS:
Each person needs 400g pasta dough (prepared and rested ahead of time).
This isn't busywork—it's the setup that lets you focus on technique during our hour together.
(See full class details below)
Grab a glass of wine, pull someone you love into the kitchen, and come cook with us LIVE from the Farmhouse!
The Tiny Chef Community is gathering again on April 23 — and this class is for anyone ready to take their pasta to the next level. Whether you cooked with us last time or you're joining for the first time, you're welcome here. No culinary degree required. Just a little flour, some filling, and a sense of fun.
Food has always been how we come together. A meal made by hand means something different than one that came from a box. It's a memory. It's a tradition. It's something you can pass down.
That's what we're building here — one class at a time.
Live from the Farmhouse Kitchen
Thursday, April 23 @ 6:30 PM EST
1 Hour Live Class
Live on Zoom
$25 per household
_______________________
In this one-hour class, you’ll learn to master four stuffed pastas—ravioli, cappelletti, mezzaluna, cannelloni. You'll walk away knowing not just how, but why it matters.
The reason your ravioli burst is this one thing. Once you fix it, you'll understand why restaurant-made pasta feels impossible—and why yours won't be.
- Ravioli
- Cappelletti
- Mezzaluna (mezzalune)
- Cannelloni
TO GET THE MOST FROM THIS CLASS:
Each person needs 400g pasta dough (prepared and rested ahead of time).
This isn't busywork—it's the setup that lets you focus on technique during our hour together.
(See full class details below)
Class Details
BY THE END OF THIS CLASS YOU'LL UNDERSTAND:
Why ravioli burst (and how to stop it forever)
Exactly how much filling goes in each shape
How to seal, fold, and shape with confidence
How to freeze pasta so you can make batches ahead
TO GET THE MOST OUT OF THIS CLASS:
400g pasta dough per person (prepared ahead of time)
Dough should be rested and portioned individually...
Example: If two people are participating, you need two separate 400g dough balls (not one large batch)
WHY WE USE GRAMS
We’ll be working in grams for this class.
It’s more precise, more consistent, and it’s how recipes are written in Italy.
It makes everything easier and your pasta more reliable every time.
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ITALIAN TRADITION
- Cappelletti are traditionally meat-filled and served in broth (brodo)
- Ravioli and mezzalune are more flexible
- Cannelloni is typically baked
I’ll show you both the traditional approach and how to make it work at home.
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INGREDIENTS (PER PERSON)
Pasta Dough (prepare ahead)
- 400g 00 flour
- 4 eggs
---
FILLING (for all shapes)
You’ll need about 250g filling per person (up to 300g if you want extra for practice)
Simple Ricotta Filling (vegetarian option)
- 1 cup ricotta
- ½ cup finely grated Parmigiano-Reggiano
- Optional spinach (well-drained and finely chopped or pulsed in a food processor)
- Salt + pepper
---
Optional Traditional Filling (especially for cappelletti)
- Ground pork, beef, or a mix (pre-cooked)
- Parmigiano-Reggiano
- Optional herbs
---
SAUCE / BRODO (PREPARE AHEAD)
Have at least one ready, but ideally:
- Brodo (Italian broth)
- Plus either tomato sauce or a cream sauce
If making cannelloni, you can use tomato sauce with a little béchamel.
Don’t worry if you don’t know how to make these yet. We’ll be doing a sauces class shortly after this one.
You can also freeze your pasta from this class and use it later when we make sauces together.
---
TOOLS
- Round pasta cutters
- Pasta cutter wheel
- Square pasta cutter
Pasta machine (if you don’t already have one):
- Hand crank pasta machine
- KitchenAid attachment
---
WHERE TO GET YOUR EQUIPMENT FOR THIS CLASS:
ROUND CUTTERS FOR PASTA
PASTA CUTTER WHEEL
SQUARE PASTA CUTTER
You will need a pasta machine if you don't already have one to roll out the pasta:
HAND CRANK PASTA MACHINE
KITCHEN AID PASTA MACHINE ATTACHMENT
---
CLASS PREP CHECKLIST (PER PERSON)
Dough
- 400g pasta dough (made + rested)
Filling
- 250–300g filling prepared in a bowl
Sauce
- Brodo + at least one sauce (tomato or cream)
Eggs for sealing
- 3 whole eggs (do not crack yet)
We’ll whisk these during class
---
KITCHEN SETUP
- Large pot of water (ready to boil)
- Salt
- Rolling surface
- Mixing bowls
- Cheese grater
- Knife or cutters
- Spoon or piping bag
Plus pasta tools and machine listed above
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YIELD (PER PERSON)
From 400g dough, you can expect to make a sampling of each shape, approximately:
- 20–30 ravioli
- 15–20 cappelletti
- 15–20 mezzalune
- 4–6 cannelloni
The goal is to learn technique and make a few of each, not to use every bit of dough perfectly.
---
Join me live from my farmhouse kitchen and let’s turn your pasta into something people actually remember!
Grab a glass of wine, pull someone you love into the kitchen, and come cook with us LIVE from the Farmhouse!
The Tiny Chef Community is gathering again on April 23 — and this class is for anyone ready to take their pasta to the next level. Whether you cooked with us last time or you're joining for the first time, you're welcome here. No culinary degree required. Just a little flour, some filling, and a sense of fun.
Food has always been how we come together. A meal made by hand means something different than one that came from a box. It's a memory. It's a tradition. It's something you can pass down.
That's what we're building here — one class at a time.
Live from the Farmhouse Kitchen
Thursday, April 23 @ 6:30 PM EST
1 Hour Live Class
Live on Zoom
$25 per household
_______________________
In this one-hour class, you’ll learn to master four stuffed pastas—ravioli, cappelletti, mezzaluna, cannelloni. You'll walk away knowing not just how, but why it matters.
The reason your ravioli burst is this one thing. Once you fix it, you'll understand why restaurant-made pasta feels impossible—and why yours won't be.
- Ravioli
- Cappelletti
- Mezzaluna (mezzalune)
- Cannelloni
TO GET THE MOST FROM THIS CLASS:
Each person needs 400g pasta dough (prepared and rested ahead of time).
This isn't busywork—it's the setup that lets you focus on technique during our hour together.
(See full class details below)