thekittchen

menu icon
go to homepage
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
subscribe
search icon
Homepage link
  • About
    • First Time Here?
    • Privacy Statement
  • Recipes
    • breakfast
    • Lunch
    • Dinner
    • Appetizer
    • Side Dish
    • Dessert
    • Cocktails
  • Travel
  • Home
  • Life
  • Videos
  • Shop
  • Press
    • Press Page
    • Services
    • Speaking Engagements
×
Home » pasta

Pasta Puttana Class

Published: Dec 1, 2013 by Kit · This post may contain affiliate links · 3 Comments

Sharing is caring!

  • Facebook
  • Twitter
  • Email

Pasta Puttana Cooking Class

When my favorite Chicago pasta shop, Pasta Puttana, announced that they were offering pasta making classes, I signed up immediately. The two and a half hour class was lead by shop owner Jessica Volpe, and covered making lasagna and ravioli. The class was held right at the Pasta Puttana shop on Grand Street, and it gave attendees a glimpse into how the shop cranks out 100 pounds of pasta per day.

IMG_1517

We started by rolling out the dough. Prior to opening Pasta Puttana, Jessica spent time experimenting with different flours and different techniques to make the best pasta possible. The pasta is rolled through the Atlas pasta machine several times until it reaches the proper thickness. Then the large sheets of pasta were put on racks to dry out a bit.

IMG_1518

Then we moved on to preparing the filling for the ravioli. Jessica toasted sage and then added it to roasted pumpkin and brown butter. The crisp sage leaves complimented the pumpkin nicely.

IMG_1522

Jessica uses very traditional pasta making techniques. She places scoops of filling on the dough, spacing them about two inches apart. She places filling on just half of the pasta sheet, and then flips the other side of the dough over the filling. Each ravioli is sealed by hand and then a pasta cutter is used to separate the raviolis. Jessica made it look easy, but getting all the air bubbles out of the ravioli took practice.

IMG_1523

IMG_1532

Jessica studied in Rome, and her pasta are very traditional Italian pastas. They aren't as heavy or as loaded with cheese as American-Italian pasta dishes. We learned how to prepare the tomato sauce and cheesy bechamel lasagna that is sold in the store.

I was impressed that Jessica went out of her way to accommodate a dairy free student. She made a special daily free bechamel sauce, which was very creamy even though it was made without dairy.

IMG_1533

The lasagna had a much lighter taste than the ricotta and mozzarella filled American-Italian lasagna. The flavor of the fresh lasagna sheets wasn't overwhelmed by all of the other ingredients. The bechamel and the tomato sauce blend together and become a deliciously creamy tomato sauce.

The best part of the class is that we got to go home with everything we made. I loved the rustic lasagna. It was very filling - the two of us couldn't finish it. The same lasagna is sold at the store and at farmers markets in the Chicago area. The pumpkin ravioli was just as wonderful. I served it with just a bit of butter and a sprinkle of Parmesan. Next time I make butternut squash ravioli I will definitely be adding crispy sage leaves to the filling.

IMG_1535

For more information on Pasta Puttana, check out their website or stop into the store at 1407 West Grand Street in Chicago. The class was a very enjoyable way to spend an evening, and I learned some great new pasta making techniques.

More pasta

  • Fall Pasta 4
    Fall Pasta with Goat Cheese, Sage, and Butternut Squash
  • Spaghetti alla Rustica 4
    Spaghetti alla Rustica
  • Easy Caprese Pasta | This easy recipe combines roasted tomatoes, basil pesto, and fresh mozzarella to create a pasta dish with bold flavors.
    Easy Caprese Pasta
  • Marry Me Chicken with Veggies | The internet has been all abuzz about Marry Me Chicken, a creamy cheesy chicken dish made with sundried tomatoes. I added extra veggies and a secret ingredient to create my own version.
    Creamy Chicken | My Version of Marry Me Chicken

Comments

  1. Katie @ Live Half Full says

    December 02, 2013 at 6:51 am

    What a fun night! I'm definitely checking this out.
    Reply
  2. Anne [A Squared] says

    December 02, 2013 at 8:31 am

    I REALLY want to take this class!
    Reply
  3. Katharine says

    December 02, 2013 at 10:06 pm

    That looks great! I want to take the class, too! Katharine
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Welcome! I'm Kit and The Kittchen is all about my two biggest loves: Food and Travel! Here you can discover delicious and practical everyday recipes, plus travel destinations to feed your wanderlust. Thanks for stopping by!

More about me

Recipes

  • The Best Chicken Chili
  • Brisket Enchiladas 13
    32 Favorite Freezer Meals
  • Easy Recipes for Beginners
  • Buffalo Chicken Dip | Classic buffalo chicken dip served in an edible bread bowl.
    Best Game Day Recipes

Travel

  • Casa Beatnik - A Charming Boutique Hotel in Galicia
  • Kennebunkport Travel Guide | Things to Do in Kennebunkport
  • Nantucket Itinerary for Kids
  • Milwaukee Itinerary for Kids

Home

  • Upgrading Doors on a Budget
  • Cottage-Core Inspired Entryway Design
  • Chicago Balcony Design Reveal
  • Big Plans for Our Back Balcony

Footer

↑ back to top
thekittchen
About
First Time Here?
Contact
Press

Copyright © 2025 The Kittchen. Disclosure and Privacy Policy