Handmade Pasta: Tradition, Technique & Color

Handmade Pasta: Tradition, Technique & Color

Join us on Saturday, March 28 at 3pm for a fresh and colorful take on our beloved handmade pasta workshop, exploring traditional Southern Italian pasta shapes with Chef Katie Leaird. This year’s class adds a creative twist, as we’ll work with naturally tinted doughs, using spinach, roasted red pepper, and beet juice, while still learning the essential techniques of pasta-making from scratch.

Discover the fundamental regional differences in pasta dough and shaping techniques across Italy, then mix your own dough using just semolina flour and water. Under Chef Katie’s guidance, you’ll learn to shape three iconic varieties, cavatelli, orecchiette, and capunti, while discussing their traditional preparations.

Each participant will take home their freshly made (but uncooked) pasta to cook, dress, and enjoy, along with a recipe written by Chef Katie for Serious Eats featuring Orecchiette con le Cime di Rapa (Apulian Orecchiette with Broccoli Rabe).

BIO: Katie Leaird is a recipe developer and food writer who has worked at America’s Test Kitchen and restaurants throughout the US and Italy. She holds a pastry degree from Tante Marie’s Cooking School, a culinary degree from the International Culinary Center, and an Italian culinary degree from ALMA La Scuola Internazionale di Cucina Italiana in Parma, Italy. Her work can be seen in Cook’s Country (magazine and television show), America’s Test Kitchen Kids cookbooks, Serious Eats, Hannaford’s fresh magazine, Kitchn, and Julie Blanter’s “The Martha’s Vineyard Cookbook”. Katie lives on Martha’s Vineyard with her toddler and her dog named Bucatini. Katie offers her fresh pastas at the West Tisbury Farmer’s Market and Edgartown Village Market.

MVM Member: $40; Non-Member: $50; Includes all supplies and instructions.

DETAILS

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Date	March 28, 2026
From	3:00 pm
To	4:30 pm
Type	Class/Workshop
Venue	Martha’s Vineyard Museum

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