Pasta Making Class With a Local Chef

There is something almost meditative about making pasta by hand: the mixing, the kneading, the rolling, the cutting. Then you finish it off in a sauce you also made from scratch, and all at once the whole thing simply falls into place. In this relaxed, beginner-friendly class, Chef Hamzeh guides you through making proper fettuccine from flour, eggs, semolina, and olive oil, before handing you the reins on the sauce. Go for a bright, herb-forward tomato sauce with basil, garlic, and thyme, or a deeply comforting white sauce with cream, butter, and Grana Padano. Either way, you end up eating something genuinely homemade, which in Vancouver is always a good call. Simple ingredients, timeless technique, and a meal that will leave you wondering why you ever bought pasta from a box in the first place. It is an easygoing, hands-on way to spend the time.