Your pasta era starts in a Tulsa brewery, flour-dusted hands included. This two-hour cooking class with Chef Gregory is built for total beginners, date nights, friend hangouts and anyone who has ever looked at fresh pasta and thought, “Cute, but absolutely not.” You’ll prove yourself wrong fast. First, you’ll turn flour, eggs and olive oil into fresh egg dough while learning how to mix, knead and handle it without panic. Next, you’ll roll the dough thin and cut it into classic tagliatelle ribbons. Then comes the sauce: golden brown butter, crispy sage leaves, a little garlic and a generous finish of Parmigiano Reggiano. You’ll cook, toss and taste Tagliatelle al Burro e Salvia in a casual brewery atmosphere that feels more like a night out than a formal lesson. Low pressure, high reward, very sauce-worthy.
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