From Flour to Feast: A Morning Making Pasta at Vecchia

Who would have thought that a Saturday morning could whisk you away to Italy? Yet, that’s the magic that unfolds the moment you step through the doors of Vecchia Pizzeria & Mercato for their fresh pasta cooking class.

As the doors swing open, a wave of warmth washes over you, embracing you like a family member returning home. The crackling ovens release a symphony of aromas—garlic and roasted tomatoes dance in the air, creating a rustic and inviting ambiance. You can’t help but feel that you’ve arrived at a place where the heart of Italy lives and breathes. 

The Welcome

Upon checking in, you are met with a beaming smile and a refreshing mimosa—always a promising sign for a leisurely cooking class. Brianna Tamburello, bursting with enthusiasm, welcomes everyone with the zest of someone who genuinely loves her craft. She hands out aprons and directs you to your designated pasta station, instilling a sense of excitement as you prepare to dive into the world of Italian cooking.

Each pasta station is a treasure trove filled with the essentials: flour, eggs, water, and a heart-shaped bowl that seems to brim with ambition and eagerness to create something wonderful. 

The Chef & The Dough

Then enters Chef Benard—a lively presence radiating warmth and humor. With a twinkle in his eye, he announces, “We’re gonna get our hands messy today, because pasta made with love is pasta worth eating!” His infectious energy fills the room with laughter, and just like that, the class is underway.

You crack eggs into the flour wells, creating a sticky masterpiece, and then it’s time for the soulful act of kneading. Chef Benard moves through the crowd like a proud nonna, offering encouragement and gentle corrections, letting out jubilant “Mamma mia!” when someone gets their dough just right. Flour dusts the air and laughter echoes off the walls, infusing the space with contagious energy. 

Roll It, Fill It, Fold It

With the dough ready, the moment for shaping arrives. You learn to roll it out thin—almost see-through—before cutting sheets and stuffing them with creamy ricotta, folding them delicately into perfect little ravioli pillows.

“Don’t worry if they’re not perfect,” Chef Benard reassures with a playful grin. “That’s the charm. That’s Italian.” A collective sigh of relief fills the room as students hold up their uniquely crafted ravioli, each piece bursting with personality. 

The Best Part? You Eat.

After much labor of love, you hand your trays over to the kitchen. Within minutes, the fruits of your hard work are plated, sauced, and served alongside a house salad, warm garlic rolls, and refreshing drinks from the market. What began as a class has transformed into a true feast.

As you sit down with your fellow pasta-makers, sharing the dishes you’ve lovingly crafted, it dawns on you that this experience is about far more than just food. It’s a moment to slow down, connect, and relish something created by hand—together. 

More Than Just a Class

Vecchia’s cooking classes are indeed something extraordinary. Whether your next adventure will involve mastering the art of pasta, crafting perfect pizza, or rolling out savory meatballs, one thing is clear: you will be back. In just two hours, you don’t simply learn how to make fresh ravioli. You discover what it means to cook like an Italian—with heart, with flour on your hands, and surrounded by loved ones gathered around the table.

From Flour to Feast!

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