NYC: Authentic Tagliatelle al Pesto

Learn to make authentic pesto alla Genovese with mortar and pestle, then craft fresh egg tagliatelle pasta from scratch under the guidance of an experienced Italian chef. This beginner-friendly workshop guides you through three Italian regions and concludes with enjoying your finished dish.

Live professional host
Instantly bookable
Private Event

Provider

Vetted Local Provider

You’ll be connected with a trusted local event partner directly after booking.

(4.6-star rating across 2,117 reviews)

Location Hell's Kitchen - 8th Ave & 36th St.

Pricing

$2,289 for up to 21 people; $109 per additional person

$2,289 for up to 21 people
$109 per person thereafter

Duration

Up to 2 hours

For a shortened session, please request desired length in special requests at checkout.

Group Size

Up to 24 people

Group size can be changed after booking if needed.

Materials All materials provided

Other

General Notes

Please note:

This event is semi-private. It takes place in a hotel or restaurant, your group is exclusively seated but there may be other patrons around in the venue.

Alcoholic Beverage Options:

Alcohol is available for purchase at this venue

Non-Alcoholic Beverage Options:

Non-alcoholic beverages are available for purchase at this venue

Food Options:

Food is included in the base price of this event

Policies

If you find a similar event with a competitor at a lower price, we’ll gladly match it. This applies to events of comparable description and duration. Simply provide the details when booking, or within 72 hours of your booking, and we’ll ensure you get the best value. Contact an event concierge to get started.

Days before event	3 days or less	7 days or less	30 days or less	More than 30 days
Reschedule	No reschedule allowed	No reschedule allowed	Reschedule for no fee
Cancellation	No cancellation allowed

Rescheduled events must occur within 1 year of the original event.
There are no cancellations for events with materials once materials have been shipped.

Explore Italian cooking history while making fresh pasta and pesto.

Make basil pesto alla Genovese with a mortar and pestle, following the tradition of Liguria and its capital, Genoa. Then make fresh egg tagliatelle from scratch, exploring Emilia Romagna, known for Mortadella, Prosciutto di Parma, and Bolognese sauce. Finish the dish using a method from Veneto and sit down together to eat.

No experience is required. All equipment and ingredients are provided, and both hands-on cooks and guests who prefer to observe and taste are welcome.

Notes:

Please arrive 15 minutes early to check in.
Guests in the same booking party share ingredients and equipment throughout the class.
Drinks are not included in the ticket price. Guests 21 and over may purchase drinks at the bar. Outside drinks are not permitted.

Dietary information: