Cooking Class: Making Homemade Pasta for Kids
Rolling pasta by hand takes time, focus, and a feel for the dough. These are skills passed down for generations in kitchens across Italy. In this hands-on workshop, participants ages 9 and up will prepare fresh pasta from scratch, using techniques rooted in the culinary arts and food history. Long before pasta machines, early cooks shaped dough from durum wheat, a grain prized for its high gluten and lasting texture. This workshop invites curiosity about where food comes from, how traditions are shared, and how cooking connects us to the land, to one another, and to the past. – Registration is required.
Self-Directed Learning
How did pasta come to take so many shapes and names? Discover how early forms of pasta emerged in ancient cultures and how its evolution reflects centuries of regional influence. Learn the difference between fresh and dry pasta, the science of durum wheat, and why shapes like orecchiette, fusilli, and penne pair best with specific sauces. Paired with a hands-on pasta-making workshop, this video supports self-directed learning in culinary arts, cultural history, food studies, and geography. Families can build on their experience by researching a regional pasta dish, trying a recipe that’s new to them, or reflecting on how food connects people across time and place.
