Everything you wanted to know but were afraid to ask. Making fresh pasta by hand, rolling it out and putting it through the hand roller; plus high-quality Italian pasta secca (boxed pasta), used every day by us and by Italian home cooks and fancy chefs alike.
Menu: Pizzocheri from the Italian Alps (with Maine buckwheat) dressed with savory potato, cabbage & gruyere; Neapolitan rigatoni with cauliflower, capers, olives & anchovies; fresh egg tagliatelle with a sumptuous lamb ragu (a perennial favorite at Nina June).
$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot.