This summer, we’ll be taking a culinary journey to Sicily & Southern Italy and learn a few classic pasta dishes along the way. For our September class, we’ll be veering a little bit north of Sicily, to the beach town of Nerano where a delicious dish was created using fresh pasta, fried zucchini and a few other humble ingredients.

What to expect:

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

• Our dish will contain wheat flour, zucchini, herbs, and cheese. Please contact us before registering if you have an allergy or intolerance to these ingredients.

• 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 everyone enjoying the pasta and sauce they created.

About our instructor:

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.