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. And then you finish it in a sauce you also made from scratch and suddenly the whole thing just clicks.

In this relaxed, beginner-friendly class Chef Hamzeh walks you through making proper fettuccine from flour, eggs, semolina and olive oil before letting you take the wheel 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 are eating something genuinely homemade at the end of it, which in Vancouver is always a good call.

Simple ingredients, timeless technique and a meal that will make you wonder why you ever bought pasta from a box.