Culinary Arts
Handmade Pasta with Nicco Muratore
Enjoy three iconic Italian pasta dishes made with three kinds of fresh hand-shaped pasta.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sat, 11/15/2025 3:00 PM - 6:00 PM
Sat, 11/15/2025
About
Join us for a hands-on pasta workshop where we’ll craft three iconic Italian pasta dishes. You’ll learn how to hand-roll, fill, and cook traditional pastas using local ingredients, unlocking flavors that embody the essence of Italy's culinary heritage. We will focus on making an egg pasta dough, and then rolling it out into three different shapes.
Whether you're a pasta enthusiast or a beginner in the kitchen, you will refine your skills and explore the art of Italian pasta making. By the end of the class, you'll have the know-how to recreate these dishes in your own kitchen.
Enjoy your pasta with chef’s wine selection.
On the menu:
Garganelli l’Amatriciana: Begin your pasta-making journey by learning to craft Garganelli, delicate hand-rolled tubes that absorb sauce like no other. You’ll pair your freshly made noodles with a classic Amatriciana sauce, featuring rich guanciale, tomatoes, the mild heat of Fresno peppers, aromatic oregano, and a generous shower of Pecorino Romano.Agnolotti di Zucca: Next, we’ll dive into Agnolotti, a stuffed pasta beloved in northern Italy. You’ll prepare these delicate parcels filled with a smooth mixture of creamy ricotta and roasted butternut squash. The agnolotti will be served in a brown butter sauce, accented by fresh sage and toasted hazelnuts.
Tagliatelle Funghi: Finally, you’ll master the art of making Tagliatelle, the wide ribbons of pasta that are a staple of Emilia-Romagna cuisine. Pair your fresh egg noodles with a fragrant fall mushroom ragu, bringing out the earthy richness of wild chanterelle, hedgehog, and matsutake mushrooms, finished with a dusting of Parmigiano.
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (cream, butter), eggs, wheat.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $25 materials fee, included in the cost of the class, covers all the ingredients you'll need.
Class Policies
- Ages 21 and up are welcome.
- Closed-toe shoes must be worn in the studio.
- Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nicco Muratore
Nicco grew up in Boston, where he got his start cooking at the restaurants inside historic Fenway Park. He was introduced to Middle Eastern cuisine by Chef Ana Sortun at Oleana Restaurant and Sofra. After three years at Sortun's restaurants, Nicco joined The Montagu Kitchen in London's Grand Hyatt Hotel. Next was a stint at Danny Meyer's historic Union Square Cafe in New York, before he returned to Boston to join Chef Steven Postal's team at the newly opened Commonwealth, where he spent five years working his way from Sous Chef to Chef de Cuisine. Nicco represented Commonwealth at the historic James Beard House in New York City on four occasions.
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
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