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!

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Gift Certificates

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

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$120 Gift Certificate & Options

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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

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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.

Northern Italian Classics -

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

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.

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$110 pp | Northern Italian Classics | Friday May 1, 6PM to 9PM

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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

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!

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$110 pp | Fresh Pasta Workshop: Ligurian Favorites | Saturday May 2, 12PM to 3PM

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  • Caesar Salad

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

Evening in Puglia -

  • Cavatelli with Broccoli Raab & Sausage
  • Braised Chicken with Tomatoes, White Wine, & Garlic
  • Roasted Eggplant Bundles with Herbed Ricotta Mousse
  • Potato "Pizza" with Grape Tomatoes, Oregano, & Mozzarella
  • Fig- & Walnut-Stuffed Hand Pies

Special offer May 6 through May 8: Buy this class and receive a FREE RED APRON! In Puglia, silvery olive groves alternate with golden wheat fields; stretches of glimmering coastline beckon the eye beyond every curve; plump chilies hang over doorways of white-washed houses; narrow, maze-like streets lead to sandy beaches, quiet churches, solemn castles. Join me for a brand new class that explores classic Pugliese cooking, drawing on recipes I discovered on recent visits to the area. We'll begin our Pugliese feast with an amazingly flavorful handmade pasta tossed with garlicky sausage and peppery broccoli raab. Tender morsels of chicken braised in a deeply aromatic tomato sauce are a succulent main course accompanied by roasted eggplants stuffed with herb-laced Ricotta and a crispy, thin-crust potato pizza (this pizza is made without yeast and the dough is unique to Puglia; once you taste it, you'll find yourself making it for breakfast, lunch, or dinner!!). Dessert is a rich walnut- and fig-filled pie that will have you sneaking back to the kitchen for seconds. You won't believe you're in New York when you taste this food.

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$110 pp WITH FREE RED APRON! | Evening in Puglia | Friday May 8, 6PM to 9PM

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Techniques Learned:

  • Making semolina pasta dough
  • Using a cavatelli machine
  • Taming bitterness in broccoli raab
  • Braising chicken
  • Making tomato sauce
  • Making Ricotta mousse
  • Using potatoes to make a savory crust
  • Making buttery shortcrust dough

Pizza Workshop -

  • Make your own custom Pizza - choose from dozens of toppings, plus:
  • Classic Pizza Margherita
  • Pizza Rosa with Speck, Arugula, Truffle Oil & Mascarpone
  • Pizza Dolce with Apricot & Chocolate

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!

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$110 | Pizza Workshop | Saturday May 9, 12PM to 2:30PM

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Techniques learned:

  • Working with yeast
  • Kneading dough
  • Shaping pizza
  • Controlling oven temperature
  • Ideal pizza topping ratios
  • Incorporating bread-making into a busy schedule

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.

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The 10 Best Pasta Sauces #2 | Friday May 15, 6PM to 8:30PM

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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.

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Fresh Pasta for Beginners | Saturday May 16, 12PM to 3PM

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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

Flavors of Verona -

  • Lasagna with Caramelized Radicchio, Pancetta & Onions
  • Filet Mignon in Red Wine Glaze
  • Roasted Asparagus with Parmigiano
  • Risotto with Roasted Butternut Squash
  • Sweet Ricotta Cake with Candied Fruit and Almonds

Verona: City of Romeo and Juliet, city of romance and city of great food. This hands-on cooking class draws on the rich cuisine of Verona and its surrounding countryside and features many of the area's most prized ingredients. We'll begin our Veronese feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a rosemary-infused red wine glaze, complemented by a side of steam-roasted asparagus and a creamy risotto flavored with roasted butternut squash. And get ready for an amazing dessert featuring fresh Ricotta, lemon zest, almonds, and candied orange, far easier to make than its glorious flavor and moist texture might lead you to believe!

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$110 pp | Flavors of Verona | Friday May 29, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Layering lasagna
  • Working with radicchio
  • Making bechamel
  • Roasting filet mignon
  • Making a red wine reduction
  • Steam-roasting asparagus
  • Making risotto
  • Making a moist Ricotta-based dessert

Spring in Southern Italy -

  • Handmade Spaghetti alla Puttanesca
  • Beef Braciole (stuffed with Pecorino, Garlic, & Bread Crumbs) in Tomato Sauce
  • Roasted Sweet Peppers with Shaved Ricotta Salata
  • Broccoli Raab & Parmigiano Bread Pudding
  • Amaretto-Scented Ricotta Cheesecake in Almond Crust

Join me for a brand new class on the essential techniques of Southern Italian cooking. I'll teach you to knead and make authentic homemade pasta dough, which we'll roll out into spaghetti and toss with Naples' famous puttanesca sauce (tomatoes, olives, capers, and anchovies never had it so good!). As a main course, we'll wrap thin slices of beef around a heady herb and cheese stuffing, then braise the bundles in a wine-laced tomato sauce (this is typical Sunday fare in southern Italy). We'll roasted peppers until they are blistered and sweet, and saute broccoli raab to create a deeply flavored savory bread pudding. And for dessert, we'll bake a rich, buttery almond and brown sugar crust, top it with whipped Ricotta and Amaretto, and enjoy the most ethereal Ricotta cheesecake ever.

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$110 pp | Spring in Southern Italy | Saturday May 30, 12PM to 3PM

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Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Making puttanesca sauce
  • Making beef braciole
  • Roasting peppers
  • Making savory bread pudding
  • Working with almond flour
  • Making Italian-style cheesecake

Summer Feast in Milan -

  • Risotto with Basil Pesto
  • Filet Mignon in Rich Red Wine Glaze
  • Roasted Asparagus with Parmigiano
  • Chive-Scented Ricotta Gnocchi in Aromatic Herb Butter
  • Nonna's Chocolate Cake with Vanilla Whipped Cream

I was born in Milan and lived there until I was nine, and while some people will tell you that Milan is best known for its fashion than its cuisine, the cooking of my native city is a delicious one that deserves to be discovered. This class features some classic Milanese dishes, starting with a delectable and boldly flavored risotto enriched with basil pesto. After our risotto, we'll enjoy a perfectly roasted filet mignon accompanied by an elegant red wine sauce, my mom's roasted asparagus, and the most heavenly Ricotta gnocchi. For dessert, we'll indulge in my Nonna Eva's moist, light chocolate cake, a staple on our family table since the 1940s, when my father, as a young boy, devoured a cake each afternoon with his two brothers upon returning from school.

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$110 pp | Summer Feast in Milan | Monday June 1, 6PM to 9PM

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Techniques Learned:

  • Stirring risotto
  • Making pesto
  • Roasting filet mignon
  • Making a red wine reduction sauce
  • Steam-roasting asparagus
  • Making Ricotta gnocchi
  • Infusing butter with herbs
  • Making a moist cocoa-based chocolate cake
  • Whipping cream

Entertaining all'Italiana -

  • Caramelized Onion & Sundried Tomato Tartlets over Baby Greens
  • Handmade Garganelli Pasta with Peas, Prosciutto, & Cream
  • Veal Scaloppine with Artichokes & White Wine
  • Roasted Brussels Sprouts with Lemon & Garlic
  • Sweet Tuscan Focaccia with Caramelized Grapes

Whether you're planning to entertain guests or are simply on the search for new, fool-proof recipes with a wow factor, join me for this brand new class featuring five elegant dishes from across Italy's diverse regions. First up: crisp, buttery cornmeal tartlets from Tuscany, stuffed with sweet caramelized onions, sundried tomatoes, and olives, a perfect starter atop baby greens with a balsamic vinaigrette. Next, learn to make Emilia-Romagna's classic garganelli pasta, shaped by hand and sauced with a savory Prosciutto and pea sauce. Our main course is tender slices of veal topped with wine-braised artichokes, a Ligurian specialty that is quite impressive served with roasted Brussels sprouts. And for dessert, we'll bake Tuscany's justly famous sweet focaccia, a marvelous confection garnished with caramelized grapes and a dusting of crunchy sugar.

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$110 pp | Entertaining all'Italiana | Friday June 5, 6PM to 9PM

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Techniques Learned:

  • Making savory butter pastry
  • Caramelizing onions
  • Making balsamic vinaigrette
  • Making fresh egg pasta
  • Shaping garganelli pasta
  • Searing veal scaloppine
  • Taming bitterness in Brussels sprouts
  • Making sweet focaccia dough

Trattoria Cooking -

  • Cavatelli Pasta with Wine-Laced Beef Ragu
  • Roasted Rack of Lamb with Rosemary-Herb Rub
  • Roasted Tomatoes Stuffed with Herbed Ricotta
  • Wild Mushroom & Parmigiano Bread Pudding
  • Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

Take a trip in any Italian region, and you'll often find that the best food is found in the informal restaurants known as trattorie. Fresh ingredients and simple preparations are the building blocks of trattoria cooking, and this class pays homage to some of my favorite trattoria dishes from across Italy. Our first course: handmade cavatelli pasta sauced with a red wine-laced beef ragu; this is the sort of sauce simmers for hours until it develops a sublime flavor and succulent texture, and it's one you'll surely make time and again once you see how easy it is to prepare at home. Our main course is an herb-rubbed rack of lamb, roasted to rosy perfection and served with Ricotta-stuffed tomatoes and a sage-scented mushroom bread pudding. For dessert, we'll bake a moist apple cake with the haunting aroma of amaretto, perfect with a tuft of freshly whipped cream.

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$110 pp | Trattoria Cooking | Friday June 12, 6PM to 9PM

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Techniques Learned:

  • Making semolina flour dough
  • Rolling out cavatelli pasta
  • Making ragu
  • Roasting rack of lamb
  • Making a savory bread pudding
  • Roasting vegetables the Italian way
  • Making apple cake
  • Whipping cream

Tuscan Seaside Lunch -

  • Focaccia with Fresh Tomatoes & Basil
  • Handmade Spaghetti with Mussels & Tomatoes
  • Branzino (Mediterranean Sea Bass) with Herbed Chickpea Sauce
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Lemony Fruit & Nut Biscotti

Tuscany may best be known for its olive groves and undulating hills, but it also boasts a long, sinuous coastline with sandy beaches and a delectable fish-based cuisine. In this new class devoted to Tuscan seafood cooking, we'll roll up our sleeves and prepare a meal worthy of a seaside lunch in Tuscany. First up: freshly baked focaccia topped with ripe tomatoes and fragrant basil, a typical mid-morning snack sold at all focaccerie to hungry sea-goers. Next up: hand-rolled spaghetti tossed with a classic tomato and mussel sauce, enlivened by garlic, white wine, and parsley. Our main course is an elegant filet of branzino, aka Mediterranean sea bass, served with a delicate chickpea puree and a side of roasted string beans. And for dessert, what can be better than just-baked, crunchy, lemon-scented nut biscotti?

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$110 pp | Tuscan Seaside Lunch | Saturday June 13, 12PM to 3PM

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Techniques Learned:

  • Making yeasted focaccia dough
  • Topping focaccia
  • Making fresh egg pasta dough
  • Rolling out pasta using a machine
  • Cooking with mussels
  • Making tomato sauce
  • Steam-roasting fish
  • Making a chickpea puree
  • Making biscotti Tuscan-style

NEW: The 10 Best Pasta Sauces: Cookbook Edition -

  • Cavatelli with Oven-Roasted Tomatoes & Bread Crumbs (Apulia)
  • Campanelle with Quick-Cooked Chicken & Marsala (Piedmont)
  • Mezzi Rigatoni with Fresh Ricotta & Diced Prosciutto (Abruzzo)
  • Spaghetti with Tomato & Diced Red Snapper (Liguria)
  • Penne Rigate with Crushed Potatoes (The Marches)
  • Linguine with Crab, Saffron, & Brandy (The Veneto)
  • Pappardelle with Tomatoes, Speck, Nutmeg, & Basil (Trentino-Alto Adige)
  • Tagliatelle with Prosciutto di Parma & Parmigiano (Emilia-Romagna)
  • Orecchiette with Sicilian Almond-Tomato Pesto (Sicily)
  • Fusilli with Porcini Mushrooms, Cream, Garlic, & Chili (Sardinia)

Join us for a class featuring ten amazing new recipes from my just-published 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!

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NEW: The 10 Best Pasta Sauces: Cookbook Edition | Friday June 19, 6PM to 8:30PM

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Techniques Learned:

  • Making vegetable-based pasta sauces
  • Working with dried mushrooms
  • 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

Italian for Beginners -

  • Perfect Homemade Tagliatelle with Two-Meat Ragu
  • Chicken Scaloppine with Provolone & Prosciutto in Marsala Glaze
  • Roasted Broccoli with Garlic & Chili
  • Smashed Baby Red Potatoes with Chives & Smoked Paprika
  • The Ultimate Tiramisu

Although we designed this class with beginner cooks in mind, the techniques we'll be covering are so basic and so important to Italian cooking that anyone who enjoys Italian cuisine is sure to learn something new. We'll start off by making fresh egg pasta; I have devised a special formula that is foolproof and yields consistently delicious results, no matter what shape of pasta you're craving... it's all about which flour you use and how many eggs you add to your dough. We'll cook a perfect ragu sauce for our pasta, and there's a key to success here too, one that many advanced home cooks often skip, with disappointing results. As a main course, we'll brown chicken scaloppine, top them with cheese and Prosciutto, and finish them in the oven as we create a flavorful pan sauce with Marsala wine. Broccoli is first blanched, then roasted with garlic and chili to make a refreshing accompaniment for the chicken; sweet red baby potatoes are roasted until they are crispy on the outside and creamy within, then showered with fresh chives and a hint of smoked paprika (these potatoes are so ridiculously good that we promise you'll be making them time and again!). And for dessert, I'll share my foolproof recipe for tiramisu with you... it's so good, you'll never be able to eat the store-bought stuff again.

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$110 pp | Italian for Beginners | Saturday June 20, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Cutting pasta sheets into tagliatelle
  • Making a classic meat ragu
  • Searing chicken
  • Making a wine reduction sauce
  • Boiling & roasting vegetables
  • Making a light, airy tiramisu

Summer in Sicily -

  • Handmade Sesame Breadsticks
  • Cannelloni with Zucchini, Caciocavallo Cheese, & Tomatoes
  • Slow-Cooked Chicken with Eggplant & Prosciutto
  • Roasted Fennel with Parmigiano
  • Olive Oil Cake with Orange & Lemon Topped with Berry Coulis

If you've never been to Sicily, here's your chance to explore the cuisine of this magical island without ever leaving New York. Fresh bread and handmade pasta make up the bulk of the Sicilian diet, so this class includes both so you can make a veritable Sicilian feast at home. We'll learn to make yeasted dough, kneading it until elastic and supple, then shape it into not-too-thin breadsticks (grissini in Italian) that will be far better than any you can find in a bakery. (A bonus: the dough for the breadsticks is a foolproof bread dough, so you can use it to bake any type of bread, focaccia, or even pizza once you master working the dough in class.) Our first course is a traditional filled pasta from Sicily: thin sheets of lasagna wrapped around zucchini, Caciocavallo cheese, and Ricotta, baked under a veil of fresh tomato sauce until bubbling. As a main course, we'll slow-cook tender chicken morsels with the island's beloved eggplant and strips of savory Prosciutto, delicious alongside roasted fennel. And if you are hesitant about baking desserts with olive oil, the citrus cake on this menu will rid you of all doubts; This cake is moist, light, and absolutely delicious!

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$110 pp | Summer in Sicily | Friday June 26, 6PM to 9PM

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Techniques Learned:

  • Making fresh bread dough
  • Shaping breadsticks
  • Making fresh egg pasta
  • Stuffing and shaping cannelloni
  • Making tomato sauce
  • Braising chicken
  • Caramelizing fennel
  • Baking dessert with olive oil

Fresh Pasta Workshop: Perfect Gnocchi

  • Ricotta Gnocchi with Roasted Sweet Peppers, Tomatoes, & Olives
  • Potato Gnocchi in Basil Pesto
  • Chive-Scented Bread Gnocchi in Sage Butter Sauce
  • Baby Greens with Balsamic Vinegar & Olive Oil
  • Crispy Two-Nut & Chocolate Chip Biscotti

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 nut biscotti for dessert. Don't miss this class, it's going to be a lot of fun!

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$110 pp | Fresh Pasta Workshop: Perfect Gnocchi | Saturday June 27, 12PM to 3PM

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  • Caesar Salad

Techniques Learned:

  • Making ricotta gnocchi
  • Making bread gnocchi
  • Making potato gnocchi
  • Storing and freezing gnocchi
  • Making sage butter sauce
  • Making basil pesto
  • Roasting peppers
  • Making biscotti

Ten Best Pasta Sauces # 1 -

  • Spinach Linguine in Savory Leek Cream
  • Bucatini in Chili-Pancetta Sauce
  • Tuscan Penne in Walnut-Garlic Sauce
  • Orecchiette with Fresh Ricotta, Basil, and Diced Tomatoes
  • Fusilli in Spicy Fennel-Sausage Sauce
  • Conchiglie with Spicy Broccoli & Pecorino
  • Mom's Rigatoni Gratin with Gorgonzola Cream
  • Linguine in Fragrant Basil Pesto
  • Cavatelli with Tuna Sicilian-Style
  • Gemelli with Shrimp, Asparagus, and Saffron

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. Reserve your spots now!

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Ten Best Pasta Sauces #1 | Friday July 10, 6PM to 8:30PM

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Techniques learned:

  • Making cavatelli 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

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.

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Fresh Pasta for Beginners | Saturday July 11, 12PM to 3PM

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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

Italian Home Cooking -

  • Handmade Cheese Tortellini with Red Wine-Laced Tomato Sauce
  • Filet Mignon with Garlicky Rosemary Rub & Chianti Glaze
  • Roasted String Beans with Sundried Tomatoes & Fresh Thyme
  • Fennel & White Wine Risotto
  • Dark Chocolate & Hazelnut Torte with Vanilla-Scented Whipped Cream

Home cooking is often the best cooking of all: tasty, satisfying, never pretentious, it delivers great flavor and a comforting sense of being taken care of. In Italy, home cooking varies from region to region, town to town, cook to cook. This class features five typical home-cooked dishes from Tuscany, Lombardy, and Piedmont, ideal for summer 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, a Tuscan specialty we'll serve with a delicious 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 Chianti 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.

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Italian Home Cooking | Friday July 17, 6PM to 9PM

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Techniques learned:

  • Making fresh pasta dough
  • Using a pasta machine to roll out dough
  • Shaping tortellini
  • Making tomato sauce
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Making risotto
  • Cooking fennel
  • Whipping egg whites for lighter desserts
  • Whipping cream

Essentials of Tuscan Cooking -

  • Fresh Ricotta & Spinach Ravioli in Light Tomato Sauce with Fresh Arugula
  • Lemony Chicken with Slow-Cooked Onions & White Wine
  • Braised Cannellini Beans with Garlic and Sage
  • The Ultimate Roasted Rosemary Potatoes
  • Crispy Almond Biscotti with Cranberries & Pistachios

A playground for the rich and famous from all corners of the globe, Tuscany has attracted tourists and visitors since the golden age of Michelangelo, Leonardo, and the de' Medicis. From the Renaissance marvels of the Uffizi Gallery in Florence to the colorful costumes of the horse Palio in Siena and the splendors of its hilltop towns, Tuscany combines art, culture, architecture, and natural beauty in a seamless tapestry. And there may be no better time to explore Tuscan cuisine than in the summer, when the markets offer a bounty of fruit and vegetables ready to be transformed into memorable meals. Our Tuscan summer menu features ripe tomatoes, fresh herbs, creamy Ricotta, homemade pasta, and tender chicken, cooked in true Tuscan form and served with fabulous wines. We'll begin our Tuscan taste journey by stuffing fresh pasta with creamy Ricotta and spinach, making agnolotti (round ravioli) that are the very essence of summer tossed with a vibrant, light tomato sauce. Our main course combines tender chicken morsels with slow-cooked onions, just right served alongside braised beans with garlic and herbs and heavenly roasted rosemary potatoes. And for dessert, we'll bake crispy lemon-scented almond biscotti, a true Tuscan treat.

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Essentials of Tuscan Cooking | Saturday July 18, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough
  • Making fresh pasta dough
  • Using a pasta machine
  • Shaping ravioli by hand
  • Making fresh tomato sauce
  • Braising chicken
  • Caramelizing onions
  • Roasting potatoes
  • Making nut biscotti

Neapolitan Favorites -

  • Focaccia with Olive Oil & Tomatoes
  • Neapolitan Three-Cheese & Meat Lasagna
  • Shrimp in "Crazy Water" (with Spicy Tomato-Garlic Broth)
  • Roasted Broccoli with Garlic
  • Silky Espresso Tiramisu over Drunken Ladyfingers

Best known around the world for its pizza and pasta, Naples' exuberant cuisine relies on sun-kissed vegetables and herbs, dried pasta, and fresh farmhouse cheeses (chief among them water buffalo's Mozzarella). In the nineteenth century, people living in the capital city of Naples were nicknamed Mangia Maccheroni (Maccheroni Eaters); to this day, Neapolitans remain devout pasta eaters, and their pasta is among the best and the most varied in all of Italy. Join me for a taste of Naples right here in Manhattan, a chance to explore the cuisine of this lively southern Italian city without getting on a plane. We'll begin our Neapolitan feast with a timeless classic: handmade focaccia topped fresh tomatoes and oregano, the perfect starting point for any Italian meal. Next up: fresh lasagna layered with cheese and a hearty sausage ragu; and while you can buy ready-made lasagna noodles if you are short on time, we'll make the pasta dough from scratch in this class, giving you the foundation to making fresh pasta confidently at home in the future. Our main course: shrimp poached in a lightly spicy broth with capers, parsley, and garlic, just delicious with a side of roasted broccoli with garlic and chili oil. A classic Neapolitan dessert featuring liqueur-soaked ladyfingers and a silky espresso custard closes the meal on a decadent sweet note.

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Neapolitan Favorites | Friday July 24, 6PM to 9PM

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Techniques learned:

  • Making focaccia dough
  • Working with yeast
  • Making meat sauce
  • Making fresh pasta dough
  • Layering lasagna
  • Cooking shrimp
  • Roasting vegetables
  • Making coffee custard

Fresh Pasta Workshop: Summer Favorites -

  • Reginette with Crab, Saffron, & Shallots (The Veneto)
  • Ricotta Gnocchi with Arugula & Olive Pesto (Tuscany)
  • Cavatelli with Roasted Broccoli and Crispy Garlic Bread Crumbs (Basilicata)
  • 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 from the Veneto, rich, cheesy gnocchi from Tuscany, or rustic semolina creations from southern Italy, 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 ideal summer pastas from three different Italian regions, and pair each with their ideal sauce. From the Veneto: silky reginette (curly tagliatelle) in a saffron-scented crab sauce. From Tuscany: light Ricotta gnocchi tossed with a fragrant, peppery arugula and olive pesto. From Basilicata, in Italy's south: handmade cavatelli made only from semolina flour and water, sauced with an abundance of roasted broccoli and topped with golden garlic-kissed bread crumbs. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Summer Favorites | Saturday July 25, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making ricotta gnocchi
  • Making cavatelli dough from semolina flour and water
  • Cooking crab
  • Making arugula and olive pesto
  • Making tomato sauce
  • Roasting vegetables as a sauce for pasta
  • Making biscotti

Pizza Workshop -

  • Make your own custom Pizza - choose from dozens of toppings, plus:
  • Classic Pizza Margherita
  • Pizza Rosa with Speck, Arugula, Truffle Oil & Mascarpone
  • Pizza Dolce with Apricot & Chocolate

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!

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$110 | Pizza Workshop | Saturday July 31, 6PM to 8:30PM

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Techniques learned:

  • Working with yeast
  • Kneading dough
  • Shaping pizza
  • Controlling oven temperature
  • Ideal pizza topping ratios
  • Incorporating bread-making into a busy schedule

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