Tickets are live for our summer pasta class series! flour+water is offering three unique classes concentrating on different pasta-making styles and techniques. These classes will take place in our premier event space, The Upstairs, at central kitchen.
NEW AVAILABLE DATES:
August 30th - Stuffed Pasta
September 13th - Northern Italian Noodles
October 4th - Advanced
Prosecco & charcuterie upon arrival
Instruction and demonstration by one of our chefs
Hands-on exercises rolling out dough and shaping pasta
Three-course family style dinner with wine
Fresh pasta from class & recipe book to take home
For more information on public facing or private classes, please reach out to firstname.lastname@example.org.
Ne Timeas Did You Know? Blog
Get to know our restaurants one ingredient at a time with a new blog series entitled "Ne Timeas Did You Know?" showcasing season ingredients that are being used at the Ne Timeas restaurants!
Kicking off the series we have:
Truffles from flour+water
Squashes from central kitchen
Hoshigaki Persimmons from Aatxe
We are now offering private pasta classes!
Our private classes depend on the availability of our Culinary Team. Guests will be given the opportunity to learn about pasta making in Ne Timeas Restaurant Group's premier event space, The Upstairs. Perfect for special events or team building off-sites, we offer two options for private classes!
Please inquire for availability: email@example.com
Demonstration Class with Snacks
$150/person – Capacity 20 guests - $2500 minimum spend
While sipping on wine and snacking on offerings from our larder, your group can learn about pasta making! Guests will enjoy a demonstration of making fresh pasta, from one of our chefs, and will have the opportunity to shape and stuff pasta. Participants will leave with fresh pasta to cook at home and a recipe book to follow.
(length of demonstration - approximately 2 hours)
Hands-on Pasta Making with Dinner
$325/person – Capacity 14 guests - $3500 minimum spend
Guests will practice mixing dough, explore making pasta, with a hand-cranked pasta machine as well as shaping and filling stuffed pasta. At the end of class, participants will sit down to a three-course dinner prepared by flour + water, including wines from the regions discussed in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow.
(length of hands- on class – approximately 2 hours)
(length of dinner – approximately 1.5 hours)