Your pasta era starts in a Tulsa brewery, flour-dusted hands included. This two-hour cooking class with Chef Gregory is built for total beginners, date nights, friend hangouts and anyone who has ever looked at fresh pasta and thought, “Cute, but absolutely not.” You’ll prove yourself wrong fast. First, you’ll turn flour, eggs and olive oil into fresh egg dough while learning how to mix, knead and handle it without panic. Next, you’ll roll the dough thin and cut it into classic tagliatelle ribbons. Then comes the sauce: golden brown butter, crispy sage leaves, a little garlic and a generous finish of Parmigiano Reggiano. You’ll cook, toss and taste Tagliatelle al Burro e Salvia in a casual brewery atmosphere that feels more like a night out than a formal lesson. Low pressure, high reward, very sauce-worthy.
That is the kind of plan your camera roll and your stomach can agree on. In this relaxed local brewery setting, you’ll join Chef Gregory for a hands-on tagliatelle class that keeps things fun, social and very beginner-friendly. You’ll start with flour, eggs and a touch of olive oil, then learn how to mix, knead and roll fresh egg pasta dough until it’s ready to become silky ribbons of tagliatelle. Once your pasta is cut, you’ll make burro nocciola by browning butter until it turns nutty and golden, crisping fresh sage and adding a hint of garlic. Then you’ll toss everything together with Parmigiano Reggiano for Tagliatelle al Burro e Salvia. It’s cozy, messy in the best way and dangerously useful for future dinner plans. Store-bought pasta is officially sweating.
Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.
For a full refund, cancel at least 24 hours before the scheduled departure time.
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