I love to cook and bake – and while I’m not a huge natural in the kitchen when it comes to cooking, I still love trying new recipes. So for Christmas last year, my roommate Kate got me a gift voucher to a NYC spot called TasteBuds Kitchen. They have several adult BYOB cooking classes ranging from pizza to sushi making. The last few months have been a little hectic, so I hadn’t had a chance yet to use the credit. But last week a few of my friends all got together and went to TasteBuds Kitchen for an evening of wine drinking and pasta making.
The kitchen space is located in an unassuming office building in the NoMad neighborhood, a short walk from my office. After scoping out the liquor store conveniently located on the corner, we headed upstairs for the class. The kitchen space is light and airy, with colorful tiles and accents throughout. There were six tables, each with spots for four people. They let our group of 5 squeeze on to one table that included a mixer, a hot plate and ample space for pasta making (obviously).
The first step, after washing our hands and pouring some wine, was to make the pasta dough. For each part of the course, the whole group comes together for instruction from the chef/teacher, watches, and then returns to their stations to imitate what they’ve just seen. After whisking together the pre-measured ingredients and kneading our pasta dough, it was magically whisked away by an employee to be refrigerated while we made our ravioli filling and tomato sauce.
After making the butternut squash ravioli filling (and sampling some of it, while we were at it) we started on the tomato sauce. This sauce was absolutely amazing and super easy to make – there were only 5 or 6 ingredients. Definitely going this route from now on, as opposed to store-bought tomato sauce. Once the sauce was simmering and the filling finished, we headed back to the instructor’s work area to learn how to roll out the pasta.
Each station was supplied with a Kitchen Aid mixer with a pasta roller attachment, making life much easier. After getting the dough all cut and ready, it was time to turn half into fettucini and the other half into raviolis. Rolling out the dough was definitely one of the best parts – as it gets thinner and longer, it takes two sets of hands to handle it. Once the fettucini dough was all rolled out, we took it to pasta drying racks and set in on the ravioli. For the ravioli, that pasta is rolled out the same way. This time, instead of taking it to dry, we filled the center of the long piece of pasta with the filling, fold it over, and cut it with a fancy pasta roller. Voliá, homemade ravioli.
Once all of the groups had finished making their pasta, it was all boiled together in large pots by the instructors and served family style. Each station had their own tomato sauce and cheese, and once everyone had an initial serving, unlimited seconds were allowed. Bonus about fresh pasta: it was surprisingly filling – after only two small portions, I was pretty stuffed (though this didn’t keep me from eating more…oops).
Though a little pricey at $75 per class, I had an amazing time with my friends, enjoyed a fun meal, and got to enjoy a lot of wine, all while learning to make a classic staple. The kitchen also hosts private cooking classes, corporate events, bachelorette parties and birthday parties for kids. Check out their list of classes here and don’t hesitate to book a class – I can’t recommend TasteBuds Kitchen highly enough!