Join Leta Merrill chef and pasta maker extraordinaire, for a class all about mixing, rolling, shaping and eating curlgiones! This class will focus on this gorgeous and somewhat tricky shape, traditionally stuffed with a potato filling. We’ll be making dough from scratch, learn how to make the filling, cover info on sourcing the best ingredients, and get plenty of hands-on time to shape.

What to expect:

• Class will include all instruction, tools, recipes and ingredients.

• Our dough will contain wheat flour, egg, potato, and cheese.

• There will be some demo, and lots of time for hands-on pasta shaping.

• Wine, beer and kombucha available for purchase.

• Class will end with generous samples of gnocchi, and each participant will leave with a box they made during class.

Leta Merrill is a chef, mother, teacher, and pastaia. She discovered her love of pasta as a child over Sunday suppers at her Sicilian great-grandmother’s home. She decided to follow her passion for food and cooking and enrolled at the Oregon Culinary Institute. Upon graduating, she took a job as pasta cook at Union Square Cafe in New York, one of the city’s most popular restaurants. There, she honed her skills, grew a thicker skin, and continued her passion for pasta. Leta now lives in Portland, and spends her time cooking, eating, traveling, teaching pasta workshops, and preparing pasta from her designer kitchen. You can follow her work, sign up for workshops, and order custom pasta via her website and follow her adventures in pasta on Instagram @pastamaia.