Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

September

October

November

December

Location & general info client testimonials FAQ print friendly calendar

Gift Certificates for Cooking Classes

Celebrating a birthday , holiday, wedding, anniversary, graduation, or promotion? Whatever the occasion, give a gift certificate for a Rustico Cooking hands-on class in New York City. Your gift will be remembered long after the class is over! We’ll email you a printable copy within hours of your purchase. Complete the gift by adding a Rustico Cooking apron or The Best Pasta Sauces cookbook!

Gift certificates value - $110 or $120?

Some of our cooking classes cost $110 and others cost $120, so we offer certificates at these two values. You can purchase either; if there is a difference between the value of the certificate purchased and the class selected, the recipient can simply pay an upgrade upon reserving the class, or use the remaining balance towards aprons, cookbooks or another class...

$110 Gift Certificate & Options

Options for the $110 Gift Certificate
From (eg John, Mom & Dad)
To

$120 Gift Certificate & Options

Options for the $120 Gift Certificate
From (eg John, Mom & Dad)
To


Using Your Gift Certificate

Ready to use your gift certificate? It's easy! Redeem it online by clicking Redeem your gift certificate at the bottom of each class description. A new window will open, allowing you to select the class and enter your information. We process the requests manually, usually within less than 24 hours of your request, and we'll send you a confirmation by email. We’re looking forward to cooking with you!

Upgrading your Gift Certificate

Want to attend a class valued at $120, but you have a certificate valued at $110? Have a gift certificate valued at $120 but want two people to attend a class of $110? It's easy; just upgrade your gift certificate to make up the difference and you'll be all set!

Aprons

Add an apron to your gift certificate or cooking class purchase ... You or the lucky recipient will receive one of our Rustico Cooking aprons upon signing in at the class! Note that we do not ship the aprons.

The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!

Purchase The Best Pasta Sauces direct from Rustico Cooking

Purchase the book direct from us and you will receive:

Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

small orders (1-3 books)

Shipping Options

4 books or more shipped

Buy 4 or more - Free Shipping Offer

4 books or more pick up

Buy 4 or more - Pick up at Rustico & Save

You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Flavors of Liguria -

Sunny, unabashedly Mediterranean, the cooking of Liguria makes the most of the fruits of land and sea. Its luxuriant hills offer a bounty of meaty porcini mushrooms and resiny pine nuts, while the sea provides succulent anchovies ready to be salted for future use. These three ingredients are combined with other staples, most notably the region's delicate olive oil, to create Liguria's favorite dishes: braised salt cod, stewed rabbit, and an array of subtle pasta sauces. Focaccia, a dimpled flatbread, is the region's most emblematic bread, usually baked plain but sometimes stuffed or topped with every ingredient imaginable. This new class on the cuisine of Liguria draws on the dishes I have enjoyed since I was a child summering in the bustling seaside town of Rapallo. We'll begin by making fresh focaccia, a recipe so simple, yet so versatile, that you will surely make it time and again at home. (There's a trick involving water that I'll share with you in class, and you'll be amazed at what a difference it makes to the texture of the focaccia.) We'll make delicate cheese-filled fresh ravioli, and sauce them with the classic basil pesto of this tiny yet fertile region. Our chicken dish features pine nuts and artichokes, two mainstays of the Ligurian kitchen that lend incredible fragrance to this succulent main course. Stuffed summer zucchini is an ideal side dish, and a sweet Ricotta pandolce with pine nuts and raisins provides an elegant finish for this Ligurian summer feast.

Options for this class

Flavors of Liguria | Friday September 9, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Summer Feast in Italy -

Join us for a brand new class and learn to prepare five classic summer dishes. First we'll knead dough for an amazing cheese-filled focaccia from Recco, a town on the Ligurian Sea famous for this delectable specialty. Next, we'll make semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce, an ideal summer sauce that can be made a few days ahead and warmed gently when ready to serve. As a main course, we'll toss boneless chicken morsels with plenty of rosemary and slow-cook them with onions, white wine, and olives, perfect accompanied by Tuscany's famous panzanella salad, a vibrant mingling of tomatoes, cucumbers, bread, and basil. For dessert, we'll master the art of making the lightest, airiest tiramisu ever.

Options for this class

Summer Feast in Italy | Saturday September 10, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

The 10 Best Pasta Sauces: Cookbook Edition -

Join us for a class featuring ten amazing new recipes from my recent cookbook, The Best Pasta Sauces: Favorite Regional Italian Recipes. As I was researching and writing my third cookbook, the process allowed me to discover some incredibly delicious specialties from every region of Italy, many of which were true revelations. In this fast-paced, fun class, I'll unveil the secrets of cooking pasta correctly, talk about how best to pair various pasta shapes with their ideal sauce, and lead you through a cooking extravaganza featuring ten delectable sauces from Piedmont to Sardinia, and everywhere in between. Even if you already attended our two other Ten Best Pasta Sauces classes, you'll learn plenty in this brand new class, and enjoy a fabulous dinner with wine while you're at it! Bonus: I'll sign copies of my cookbook at a special price of $25 per copy. If you pre-order my cookbook, you'll receive a FREE red apron in class!

Options for this class

$120 pp | The 10 Best Pasta Sauces: Cookbook Edition | Friday September 16, 6PM to 8:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Fresh Pasta Workshop: Perfect Gnocchi -

Gnocchi are the busy cook's best friend. They take moments to make (assuming you have a good working recipe); they never fail (again, assuming you have a good working recipe); and they cook in no time. They can be made ahead or even frozen, and they pair beautifully with a variety of sauces. And best of all, they can be made with all manner of ingredients, not just the potatoes most people think of when the word gnocchi comes up. In this class, we'll learn to make three very different gnocchi doughs (only one featuring potatoes) and sauce each with its ideal sauce. Everyone will get to handle each dough so that, once home, success is ensured. We'll also make the three sauces together, and bake a batch of crisp cranberry & pistachio biscotti for dessert. Don't miss this class, it's going to be a lot of fun!

Options for this class

$110 pp | Fresh Pasta Workshop: Perfect Gnocchi | Saturday September 17, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Fresh Pasta for Beginners -

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

Options for this class

$110 | Fresh Pasta for Beginners | Saturday September 24, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Autumn in Milan -

I was born in Milan, and my native city's venerable trattorias serve as the inspiration for this comforting fall menu. We'll begin by making pasta the old-fashioned way, with eggs and flour, roll it out, stuff it with a beguiling combination of roasted butternut squash and Parmigiano, and shape it into plump ravioli. We'll slow-cook hearty beef short ribs with plenty of red wine until they become meltingly tender and juicy, and serve them with roasted cauliflower topped with cheese and bacon, and Milan's beloved saffron-scented risotto. Dessert features a medley of dried fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

Options for this class

Autumn in Milan | Friday September 30, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Pizza Workshop -

Click here for a blog written by a class participant about the pizza-making class he took at RUSTICO... I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, this hands-on class is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza... delicious with a glass of sweet wine at meal's end!

Options for this class

$110 | Pizza Workshop | Saturday October 1, 12PM to 2:30PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Essentials of Northern Italian Cooking -

Italian cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from Lombardy and Piedmont, ideal for fall entertaining: and best of all, most of the preparation can be done entirely ahead of time, leaving you free to relax with your guests over a glass of wine. We'll begin by making fresh pasta dough for cheese tortellini, delicious with a red wine-laced tomato sauce. Our main course: rosemary-rubbed filet mignon (aka beef tenderloin), roasted to rosy perfection and served with a rich, garnet-hued red wine glaze. Roasted string beans make a fabulous summer side dish, and risotto is always impressive, especially when it's flavored with caramelized fennel and white wine as in my native city of Milan. For dessert, we'll bake a decadently rich (yet totally flourless) hazelnut and chocolate cake, a heavenly offering from northern Piedmont, where chocolate and nuts are kitchen staples.

Options for this class

Essentials of Northern Italian Cooking | Friday October 7, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Italian Seafood Feast -

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a pasta I sampled in Puglia, featuring briny mussels in a wine-laced tomato sauce. We'll cook delicate filets of branzino Sicilian-style with pine nuts, raisins, tomatoes, and olives, and serve a heavenly shrimp and asparagus risotto, and caramelized Brussels sprouts, alongside. We'll finish up with a decadent Ricotta cheesecake in hazelnut-brown sugar pastry crust, the perfect finale to our seaside feast.

Options for this class

Italian Seafood Feast | Saturday October 8, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

Comfort Food -

Here's the perfect menu to ease yourself into the cooler months: fresh pasta, tender chicken, herb-laced vegetables, and a decadent dessert come together in this elegant yet comforting fall dinner. We'll knead fresh pasta dough from scratch and roll it out into gossamer thin sheets, ready to be filled with Ricotta and Mozzarella cheese, shaped into plump ravioli, and sauced with basil-kissed tomatoes. As a main course, we'll slow-cook morsels of chicken with balsamic vinegar, shallots, and garlic, resulting in the most tender, aromatic chicken imaginable. We'll stuff zucchini with herbs and Parmigiano before roasting them, and add plenty of roasted garlic to our creamy mashed potatoes. For dessert, we'll bake a gluten-free hazelnut chocolate torte that is absolutely out of this world: with its crisp, macaroon-like top and dark, fudgy interior, this cake is a real keeper for easy entertaining.

Options for this class

$110 pp | Comfort Food | Friday October 14, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

Lunch on the Italian Riviera -

  • Classic Ligurian Focaccia
  • Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
  • Roasted Sea Bass with Olives, Artichokes, & White Wine
  • Potatoes & String Beans in Basil Pesto
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

Options for this class

$110 | Lunch on the Italian Riviera | Saturday October 15, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Working with yeast
  • Kneading focaccia dough
  • Making dough for fresh egg pasta
  • Rolling out lasagna sheets
  • Stuffing ravioli
  • Making walnut sauce
  • Making pesto
  • Roasting fish
  • Perfecting the batter for moist apple cake

Taste of Piedmont -

  • Wild Mushroom & Truffle Risotto
  • Slow-Cooked Beef Short Ribs with Bacon & Red Wine
  • Roasted Sweet Peppers with Basil
  • Rosemary & Olive Polenta "Fries"
  • Hazelnut & Chocolate Meringue Kisses

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old. So I grew up eating the rich, wonderful foods of this mountainous region: fresh handmade pastas, creamy risottos, hearty soups, slow-cooked meats, delicate sweetwater fish specialties, elaborate vegetable creations, and the most delectable chocolate- and nut-based desserts. Piedmont-which literally means "at the foot of the mountains"-is a glorious region with a veritable bounty of delicious food and a world-famous winemaking tradition. In this new class, we'll learn to prepare five Piedmontese dishes. We'll begin our feast with a woodsy risotto laced with wild mushrooms and truffle oil, an elegant first course for entertaining at home. Our main course: braised beef short ribs bathed in a heady red wine and herb sauce; the ribs are so tender after hours of cooking that they fall right off the bone. (I'll share my foolproof method for braising beef short ribs to succulent tenderness, a technique I devised after years of braising short ribs and pinpointing exactly what makes them come out perfect every time.) Peperonata, a medley of sweet peppers braised with tomatoes, basil, and onions, makes a colorful accompaniment to our beef, and crispy polenta "fries" (they're baked, not fried, but you would never guess!) are an addictive side dish. And for dessert, we'll bake delectable, crispy meringues laced with hazelnuts and chocolate, two of Piedmont's signature ingredients.

Options for this class

$110 pp | Taste of Piedmont | Friday October 21, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making risotto
  • Braising short ribs
  • Roasting vegetables
  • Making polenta "fries" without frying
  • Making light and crispy meringue cookies
  • Making chocolate ganache

Fresh Pasta Workshop: Northern Italian Favorites -

  • Garganelli with Peas, Prosciutto, & Cream
  • Garnet Yam Gnocchi in Sage Butter
  • Buckwheat Flour Tagliatelle with Caramelized Onions, Cabbage, & Fontina
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. First up: hand-shaped quills called garganelli from Emilia-Romagna, tossed with a creamy sauce studded with peas and diced Prosciutto. From Lombardy, we'll make feather-light yam gnocchi tossed with a fragrant sage sauce, and rustic buckwheat tagliatelle (called pizzoccheri) sauced with caramelized onions, cabbage, and Fontina. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

Options for this class

Fresh Pasta Workshop: Northern Italian Favorites | Saturday October 22, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making yam gnocchi
  • Working with buckwheat flour
  • Using a pasta machine
  • Cutting tagliatelle
  • Shaping gnocchi
  • Shaping garganelli
  • Making sage butter
  • Caramelizing onions
  • Making biscotti

Entertaining all'Italiana -

  • Light-as-Air Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Fennel Souffle with Sage & Parmigiano
  • Roasted Asparagus with Parmigiano
  • Dark Chocolate Bread Pudding with Warm Caramel Sauce & Fresh Whipped Cream

Entertaining can be stressful, especially when you have to be in the kitchen while your guests are enjoying each other's company and you're rushing to make the meal come together. This new menu was designed with entertaining in mind, so that you can be free to enjoy your guests and have as little to do at the last minute as possible. The key to stress-free entertaining, after all, is a workable menu that impresses guests without overwhelming the cook. This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: handmade pasta, rosy filet mignon, an elegant souffle, crispy roast potatoes, and a decadent chocolate bread pudding. We'll begin our meal with picture-perfect Ricotta gnocchi in a roasted pepper sauce of our own making. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Delicate fennel and Parmigiano souffles are a sophisticated side for the filet, as is roasted asparagus with Parmigiano. And for dessert, what could beat a chocolatey bread pudding laced with rum? Best of all, this dessert can be assembled a day ahead and baked just before guests arrive.

Options for this class

Entertaining all'Italiana | Friday October 28, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making Ricotta gnocchi
  • Roasting peppers
  • Roasting filet mignon
  • Making a red wine reduction
  • Making a savory souffle
  • Roasting asparagus
  • Whipping cream from scratch
  • Making caramel sauce
  • Making sweet bread pudding

Italian Home Cooking -

  • Roasted Vegetable Ravioli with Smoked Mozzarella & Warm Poppy Seed Butter
  • Filet Mignon with Leek & Chianti Glaze
  • Ricotta-Stuffed Cabbage Bundles
  • Savory Mushroom & Sage Bread Pudding
  • Nonna's Dark Chocolate Cake with Whipped Mascarpone Cream

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare five fabulous dishes that draw on the best of Italian home cooking from five distinct regions of Italy. From the mountainous reaches of the Veneto area, we'll prepare the most colorful ravioli ever, stuffed with a roasted beet puree' and sauced with a delightful poppy seed butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll stuff Savoy cabbage with fresh Ricotta, Pancetta, and a hint of lemon zest. From the woods of Umbria, we'll whip up a sage-scented mushroom bread pudding. And from the kitchen of my very own grandmother in central Milan, Lombardy, we'll bake a chocolate cake with a touch of cinnamon and lemon zest, a family favorite topped with a cloud of whipped Mascarpone cream.

Options for this class

Italian Home Cooking | Friday November 4, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making fresh pasta
  • Using a pasta machine
  • Shaping & sealing ravioli
  • Roasting filet
  • Making a red wine reduction
  • Stuffing cabbage Italian-syle
  • Making savory bread puddings
  • Making a moist cocoa-based chocolate cake
  • Whipping cream

Fresh Pasta Workshop: Ligurian Favorites -

  • Potato Gnocchi with Wine-Laced Mushroom Ragu
  • Ricotta & Spinach Ravioli in Creamy Walnut Pesto
  • Pappardelle with Burst Cherry Tomatoes & Herbs
  • Baby Greens in Balsamic Vinaigrette
  • Tuscan Almond & Anise Biscotti with Espresso

If you love fresh pasta, don't miss this one time-only hands-on cooking class. This is your chance to learn to make three different (and very delicious) regional Italian pastas from the northern region of Liguria (think Portofino, Cinque Terre, Genova): my mom's ethereally light potato gnocchi, rolled out by hand and sauced with a delicate mushroom ragu laced with white wine; plump ravioli stuffed with fresh Ricotta, Parmigiano, and spinach (plus a secret ingredient that makes this first course absolutely unforgettable!), tossed with a creamy walnut sauce; and rustic pappardelle, sauced with garlicky tomatoes roasted in olive oil. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by three fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in Tuscany's famed almond biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class--it's sure to sell out!

Options for this class

$110 pp | Fresh Pasta Workshop: Ligurian Favorites | Saturday November 5, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making potato gnocchi
  • Making egg pasta
  • Using a pasta machine
  • Shaping ravioli
  • Cutting pappardelle
  • Roasting tomatoes for sauce
  • Making mushroom ragu
  • Making walnut pesto
  • Making biscotti

The 10 Best Pasta Sauces #2 -

  • Cavatelli with Roasted Grape Tomatoes & Wilted Arugula
  • Orecchiette with Ricotta & Spicy Sausage
  • Spaghetti alla Carbonara
  • Spinach Linguine with Sauteed Wild Mushrooms
  • Campanelle with Garlic, Chili, & Toasted Bread Crumbs
  • Penne Gratin ai Quattro Formaggi (with Four Cheeses)
  • Tagliatelle in Vodka Sauce
  • Pappardelle with Peas, Prosciutto, & Cream
  • Angel Hair Pasta with Fresh Tomatoes & Basil
  • Rigatoni alla Puttanesca (with Tomatoes, Capers, Olives, & Chili)

Once you've attended this class, you'll never cook pasta the same way again! After all, is there any food that lends itself more to weeknight meals and impromptu dinners with friends than pasta? Pasta is not only healthy and versatile, it takes mere minutes to cook. But many of us have a limited repertoire of pasta sauces, relying on easy stand-bys like marinara sauce or ragu. In this informative and fun class, I'll unveil the secrets of cooking pasta (no spaghetti thrown on the wall to test for doneness, please!), then show you how to pair a variety of pasta shapes (some well known, others less so) with their ideal sauce. Next, we'll cook ten flavorful, authentic Italian pastas suited to everyday eating and simple entertaining, and enjoy them family-style with some fabulous white and red wines. The 10 pasta sauces you'll learn to make in this hands-on class are sure to change the way you cook and eat on a daily basis... They've become my absolute favorites over years of cooking, and they're sure to become favorites in your kitchen too. Even if you already attended our Ten Best Pasta Sauces Class or our Ten Best Pasta Sauces Cookbook Edition Class, you'll learn plenty of new tricks and tips in this brand new class, and you'll enjoy a fabulous dinner while you're at it! Bonus: I'll sign copies of my new cookbook The Best Pasta Sauces: Favorite Regional Italian Recipes at a special price of $25 per copy.

Options for this class

The 10 Best Pasta Sauces #2 | Friday November 11, 6PM to 8:30PM

info buy gift certificates calendar

Techniques Learned:

  • Making vegetable-based pasta sauces
  • Working with fresh & canned tomatoes
  • Making pesto
  • Using wine & liqueurs in pasta sauce
  • Cooking pasta properly
  • Knowing when pasta is al dente
  • Saucing pasta correctly
  • Pairing various pasta shapes with the appropriate sauce
  • Making fresh cavatelli pasta

Fresh Pasta for Beginners -

  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle.

Options for this class

Fresh Pasta for Beginners | Saturday November 12, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti

Northern Italian Classics -

  • Tagliatelle in Vodka Sauce
  • Chicken with Porcini & Marsala Sauce
  • Caramelized Fennel with Parmigiano
  • Five-Herb Risotto
  • Amaretto & Dark Chocolate Semifreddo with Warm Berry Sauce

The northern Italian regions of Lombardy, Piedmont, and Emilia-Romagna are known for their excellent cow's milk cheeses (Parmigiano, Grana, and Mascarpone immediately spring to mind), their succulent meat dishes, their creamy risottos and polentas, their light and silky fresh pastas, and their elegant desserts. This new menu features all of these ingredients and more for a virtual taste journey to Italy's northern regions. We'll begin our feast with delicate tagliatelle, made by hand from a foolproof recipe you'll surely use time and again, tossed with a vodka-spiked tomato and cream sauce. We'll sear chicken cutlets until golden and serve them with a heady sauce fragrant with dried porcini mushrooms and Marsala, two ingredients that marry splendidly; a simple side of roasted fennel showered with Parmigiano and a sumptuous risotto laced with fresh herb pesto complement the chicken. And for dessert, a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our northern Italian feast.

Options for this class

$110 pp | Northern Italian Classics | Friday November 18, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Cutting tagliatelle
  • Making vodka sauce
  • Cooking with dried porcini mushrooms
  • Caramelizing fennel
  • Making creamy risotto
  • Whipping cream
  • Making chocolate ganache
  • Making semifreddo

Succulent Seafood -

  • Crispy Shrimp & Asparagus Phyllo Rolls over Balsamic Baby Greens
  • Tagliatelle with Crab, Brandy, & Cream
  • Stuffed & Rolled Mediterranean Sea Bass in Fragrant Three-Herb Pesto
  • Roasted Wild Mushroom Risotto
  • Light-as-Air Limoncello & Berry Mousse

Picture yourself on the shores of the Mediterranean, reveling in the scenery and feasting on just-caught fish and seafood. This class will transport you to Italy's glittering coastlines with a brand new menu featuring shrimp, crab, and Branzino (aka, Mediterranean sea bass). We'll talk about how to select and store fish and seafood, then delve right in and make crispy phyllo rolls stuffed with shrimp and asparagus, an elegant starter dish served atop refreshing baby greens. Next up: hand-rolled pasta in a light, creamy Brandy-accented crab sauce. Our main course is a delicate filet of Branzino stuffed with sweet peppers and scallions, roasted with white wine and sauced with a vibrant pesto (no cheese in this pesto please!), served with wild mushroom risotto. For a sweet finale, we'll layer fresh berries with a Limoncello-spiked mousse and ladyfingers, a gorgeous, colorful ending to a Mediterranean feast.

Options for this class

$110 pp | Succulent Seafood | Saturday November 19, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Working with phyllo dough
  • Gauging freshness in fish and seafood
  • Making fresh egg pasta
  • Using a pasta machine
  • Cooking with crab
  • Stuffing sea bass filets
  • Roasting fish
  • Making pesto
  • Stirring risotto
  • Whipping cream

Cooking with Wine -

  • Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
  • Filet Mignon in Rich Red Wine Glaze
  • Roasted String Beans with Artichokes & White Wine
  • Risotto with Prosecco, Butternut Squash, Sage, & Leeks
  • Wine-Poached Fruit over Marsala Zabaione

Cooking with wine is a common technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

Options for this class

$110 pp | Cooking with Wine | Monday November 21, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Cooking with wine (red, white, sweet, and dry)
  • Making fresh egg pasta
  • Shaping and stuffing ravioli
  • Making a creamy tomato sauce
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Making risotto
  • Poaching fruit in wine
  • Making zabaione

Dinner in Piedmont -

  • Butternut Squash Ravioli in Sage Butter
  • Slow-Cooked Chicken with Cabbage & White Wine
  • Roasted Sweet Peppers with Basil
  • Truffled Wild Mushroom Risotto
  • Flourless Hazelnut & Chocolate Torte

My family has had a home in Piedmont, overlooking the Lago Maggiore, since I was two years old, so I grew up eating the varied, wonderful foods of this mountainous region. In this new class, we'll learn to prepare five Piedmontese dishes. We'll begin our feast with delicate ravioli stuffed with roasted butternut squash, served with a drizzle of sage butter and Parmigiano. Our main course: braised chicken bathed in a heady wine and herb sauce; the chicken is so tender after slow-cooking that it requires no knife at all! Peperonata, a medley of sweet peppers braised with tomatoes, basil, and onions, makes a colorful accompaniment to our chicken, and a woodsy risotto laced with wild mushrooms and truffle oil is an elegant side. And for dessert, we'll bake a delectable flourless cake with hazelnuts and chocolate, two of Piedmont's signature ingredients.

Options for this class

$110 pp | Dinner in Piedmont | Friday December 2, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making fresh pasta
  • Shaping ravioli
  • Making sage butter sauce
  • Braising chicken
  • Roasting vegetables
  • Making risotto
  • Making flourless chocolate cake

Lunch in Tuscany -

  • Tuscan Seafood Soup over Garlic-Rubbed Bread
  • Chicken with Porcini Mushrooms & Marsala
  • Light-as-Air Ricotta Gnocchi in Sage Butter
  • Roasted String Beans with Garlic & Sundried Tomatoes
  • Sweet Focaccia with Grapes & Crunchy Sugar

Join us for a new class and learn five of Tuscany's classic dishes just in time for the holidays. We'll begin with one of the region's most amazing seafood soups, a rich commingling of mussels, shrimp, tomatoes, and white wine served over garlic-rubbed bread. Our main course: tender, juicy chicken topped with a heady sauce of herbs, onions, dried porcini mushrooms, and Marsala wine. We'll make the lightest Ricotta gnocchi imaginable, and roast string beans to perfection with garlic, fresh thyme, and sundried tomatoes. And for dessert, we'll knead a sweet olive oil dough, top it with juicy grapes and sugar, and enjoy a typical autumn treat in Tuscany.

Options for this class

Lunch in Tuscany | Saturday December 3, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Making a Tuscan-style seafood soup
  • Searing chicken
  • Cooking with dried porcini mushrooms
  • Making light Ricotta gnocchi
  • Making sage butter
  • Roasting vegetables
  • Working with yeast
  • Making sweet focaccia dough

Entertaining all'Italiana -

  • Roasted Beet & Goat Cheese Gnocchi in Sage Butter
  • Filet Mignon with Chili-Fennel Rub in Chianti Glaze
  • Cauliflower Gratin with Smoked Mozzarella & Bacon
  • String Beans with Radicchio & Balsamic Vinegar
  • Dark Chocolate Ganache Tartlets

Here's a brand new menu featuring a stellar line-up of dishes from Tuscany and Piedmont. We'll start off by making Tuscany's colorful beet gnocchi; a little potato makes the dough easier to handle, and sage butter lends a fragrant note when serving. Tuscany's aromatic red wine sauce is the ideal companion to a rosy filet mignon, and two delicious vegetables from Piedmont round out the meal: caramelized cauliflower with plenty of cheese and bacon, and roasted string beans with radicchio and a hint of balsamic vinegar. For dessert, Tuscany's signature chocolate tartlets are a real show-stopper.

Options for this class

$110 | Entertaining all'Italiana | Friday December 9, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques learned:

  • Roasting beets
  • Making gnocchi with beets and potatoes
  • Infusing butter with fresh herbs
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Making Italian short crust pastry (pasta frolla)
  • Making chocolate ganache
  • Spinach & Ricotta Gnocchi in Sage-Scented Butter
  • Tagliatelle with Peas, Saffron, & Prosciutto
  • Cavatelli with Roasted Wild Mushrooms, Asparagus, & Parmigiano Sauce
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; Bologna's ethereal egg tagliatelle in sauce featuring fresh peas, Prosciutto, and saffron; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

Options for this class

$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday December 10, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Infusing sage butter
  • Making saffron cream sauce
  • Handling spinach gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Cutting tagliatelle
  • Shaping cavatelli
  • Risotto with Shrimp, Chives, and Asparagus
  • Branzino (Mediterranean Sea Bass) with Velvety Chickpea Sauce
  • Caramelized Fennel with Parmigiano
  • Handmade Focaccia with Olive Oil & Sea Salt
  • Molten Chocolate Cake with Vanilla-Scented Whipped Cream

Tuscany may be renowned for its sinuous hills, but its coastline is equally breathtaking, and home to a delectable cuisine based on the offerings of the Mediterranean. Join us for a brand new class devoted to the pleasures of fish and seafood, Tuscan-style. We'll start off by making a deeply flavorful risotto with shrimp, chives, and asparagus, accented with a secret ingredient that elevates this dish to entertaining-worthy status. Next up: elegant filets of wine-poached branzino, served with an herb-accented chickpea puree and a side of caramelized roasted fennel. Fresh, homemade focaccia completes the savory part of the meal, and a luscious, decadent molten chocolate cake makes a stunning finale to our Tuscan feast.

Options for this class

$110 pp | Tuscan Seafood Feast | Friday December 16, 6PM to 9PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making a classic seafood risotto
  • Roasting fish
  • Making a vegetable puree
  • Caramelizing vegetables in the oven
  • Working with yeast
  • Kneading focaccia dough
  • Whipping fresh cream
  • Making molten chocolate cake

Hands-On Workshop:

  • Delicate Ricotta Cookies with Lemon Glaze
  • Dark Chocolate Biscotti with Hazelnuts & Orange Zest
  • Fig & Walnut Biscotti
  • Pecan-Jam Heart Cookies
  • White Wine-Scented Anise Taralli
  • Bocconotti Stuffed with Marsala-Soaked Figs & Nuts

Lunch menu:

  • Orecchiette with Roasted Vegetables
  • Mixed Greens in Balsamic Vinaigrette
  • Cookies, Cookies, & More Cookies
  • Espresso

I have such a good time baking, and I love sharing my creations with friends and family. This once-a-year Italian baking workshop is my way of inviting into my kitchen for a fun-filled afternoon of holiday baking, during which you'll not only learn to bake six very different, and very delectable, sweets... you'll get to taste them all, and bring some home for your loved ones to enjoy. We'll bake buttery morsels from Sicily, stuffed with dried figs and nuts plumped in Marsala wine; anise-kissed white wine taralli, shaped like tiny pretzels, so good dunked in sweet wine; addictively crisp hazelnut biscotti from Piedmont; jam-filled pecan cookies that melt in the mouth; Calabria's famous fig biscotti, laced with cinnamon and orange zest; and delicate Ricotta cookies glazed with a lemony icing. After the baking is done, we'll enjoy a simple but fortifying lunch featuring pasta and a refreshing green salad. And best of all, you can bring home a happy little package of cookies to enjoy later...

Options for this class

$110 pp | Holiday Baking Workshop: Sweets for The Holidays | Saturday December 17, 12PM to 3PM

Redeem your gift certificate
info buy gift certificates calendar

Techniques Learned:

  • Making Ricotta cookies
  • Making nut biscotti
  • Handling delicate butter doughs
  • Making olive oil cookies
  • Stuffing individual cookies
  • Making lemon icing

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above