# Event Details - **Event Name**: Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive - **Event Start and End Date**: Sat, 18 Apr, 2026 at 11:00 am – Sat, 18 Apr, 2026 at 12:30 pm (-05:00) - **Event Description**: Spend an Italian-style morning making fresh pasta at La Cucina Segreta. A private hands-on workshop hosted by an Italian importer.About this EventBegin your morning inside La Cucina Segreta — Olio&Olive’s intimate tasting room — where just six guests gather around a communal table to make fresh pasta the way it’s done in Italian homes.Hosted personally by Italian importer and Olio&Olive founder Marco, this hands-on experience blends technique, storytelling, and exceptional ingredients into a relaxed, convivial setting inspired by the rhythms of an Italian kitchen.There is something uniquely Italian about coming together in the morning to cook — unhurried, sensory, and naturally social. This workshop captures that spirit, offering a slower, more personal way to experience traditional pasta making.At La Cucina Segreta, we don’t begin with complicated methods — we begin with what truly defines Italian cooking: remarkable ingredients and the knowledge to choose them with confidence.You’ll learn how Italians approach fresh pasta from the ground up, working with carefully selected flour and traditional techniques before preparing your own tagliatelle and fettuccine entirely by hand.Intentionally limited to just six guests, this experience preserves the warmth and interaction of cooking around a kitchen island in Italy — personal, engaging, and far removed from crowded cooking classes.From the team behind Olio&Olive’s sought-after tastings and culinary experiences, this workshop is ideal for those who appreciate authenticity, craftsmanship, and meaningful food experiences.About the ExperienceThis is not just a traditional cooking class.It’s an ingredient-first masterclass where you’ll learn:Why the flour you use matters more than the recipeHow Italians judge pasta dough by touch and textureWhat makes real fresh pasta different from store-boughtHow to replicate authentic results at homeThen you’ll put everything into practice by preparing fresh egg pasta by hand.While the dough rests, you’ll enjoy a small Italian antipasto selection and continue learning about the ingredients you’re working with.What You’ll DoLearn how Italians choose flour for fresh pastaMix and knead fresh egg pasta dough by handShape and cut tagliatelle and fettuccineTake your freshly made pasta home to cook and enjoyTaste Italian antipasti during the classAsk questions in a small, relaxed group settingClass DetailsDuration: 90 minutes (may extend up to 15 minutes)Group size: Maximum 6 guestsLocation: Olio&Olive – Dallas (La Cucina Segreta tasting room)Skill level: Beginner-friendly, no experience requiredLanguage: English (with a real Italian accent 😉)What’s IncludedAll ingredients and equipmentFresh pasta made by you to take homeItalian antipasto tastingEducational guidance on ingredients and techniquesWho This Class Is ForHome cooks who love Italian foodCouples looking for a unique date experienceAnyone curious about authentic Italian ingredientsPeople tired of “supermarket Italian”Gift seekers looking for something memorableIf you enjoy learning the “why” behind great food — not just the “how” — this class is for you.Please NoteTicket valid for one guestClass is for guests 21+Seating is limited and first-come, first-servedPasta contains eggs and glutenCancellation PolicyPayment is required at the time of booking.Cancellations made at least 4 days before the class date will receive a credit that can be used for any future La Cucina Segreta class.No refunds are offered.You are welcome to transfer your ticket to someone else if you are unable to attend.In the rare case that we must cancel or reschedule a class, you will receive the option of a full credit or refund. - **Event URL**: https://allevents.in/dallas/fresh-pasta-making-class-in-dallas-|-la-cucina-segreta-at-olioandolive/100001986092490102 - **Event Categories**: workshops, cooking, art, storytelling - **Interested Audience**: - total_interested_count: 0 ## Ticket Details - **Ticket Price Range**: min: 75.47, max: 75.47, currency: USD ## Event venue details - **city**: Dallas - **state**: TX - **country**: United States - **location**: Olio&Olive - **lat**: 32.9435443 - **long**: -96.83724439999999 - **full address**: Olio&Olive, 14217 Proton Road, Dallas, United States ## Event gallery - **Alt text**: Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive - **Image URL**: https://cdn-az.allevents.in/events10/banners/80428e2c5204bd3d03dc9a18e791d26638a4773aa3e951cd6d5f30e87377ca21-rimg-w1200-h570-dc482b19-gmir.jpg?v=1774845669 ## FAQs - **Q**: When and where is Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive being held? - **A:** Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive takes place on Sat, 18 Apr, 2026 at 11:00 am to Sat, 18 Apr, 2026 at 12:30 pm at Olio&Olive, 14217 Proton Road, Dallas, United States. - **Q**: How much do tickets cost for Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive? - **A:** Tickets for Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive are priced at USD 75 per person. Here's a full breakdown of available ticket types:Ticket TypePriceAvailabilityLa Cucina Segreta Experience – Pasta Making ClassUSD 75 + USD 6 feeAvailable - **Q**: Who is organizing Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive? - **A:** Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive is organized by Olio&Olive. - **Q**: Who is this event for? Is it right for me? - **A:** Fresh Pasta Making Class in Dallas | La Cucina Segreta at Olio&Olive is ideal for learners, working professionals, and skill-builders looking to gain hands-on knowledge and practical expertise in a focused, interactive setting. Whether you're a first-time attendee or a longtime enthusiast in Dallas, this event is thoughtfully curated to deliver a standout experience worth every moment. 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