Best-known for teaching apartment-dwellers how to make pizza good enough to pass for something from a wood-fired oven, Pizza a Casa’s Mark Bello is applying his brand of good-natured demagoguery to another sector of the Italian food world: beginning on October 21, he’ll be offering pasta-making classes. The curriculum will include numerous pasta-making techniques (such as traditional “pasta al chitarra”), proper cooking and dressing, sauces, and how to cook with dried pasta. And, if Bello’s pizza classes are any indication, students will consume enough of what they make to be rendered immobile for the subsequent 24 hours. Each four-hour class costs $150; details can be found here.
This article from the Village Voice Archive was posted on September 29, 2010