Abigail’s Kitchen Hosts Hands-On Homemade Egg Pasta Class January 22, 2026

New Yorkers are getting hands-on with dough today at Abigail’s Kitchen, where a Homemade Pasta class is teaching participants how to make egg pasta from scratch and shape it into a variety of forms. The in-person session focuses on basic rolling and cutting techniques that home cooks can recreate in their own kitchens, with time built in to sample seasonal sauces and take home the recipes.

Abigail’s Kitchen is running the class on January 22, 2026, at its New York City kitchen. The event page explains that attendees will work through dough preparation and practice forming multiple shapes, moving from rolling to cutting and finishing. The format emphasizes practical technique over demonstration-only instruction, so participants leave with hands-on experience rather than just notes.

The class is community-focused and well suited to cooks who want to level up pantry skills and build confidence with fresh egg pasta. Learning the mechanics of rolling and cutting helps demystify pasta-making: once you master dough texture and how to roll it evenly, shaping tagliatelle-like ribbons or other forms becomes a repeatable skill for weeknight dinners and special meals alike. Sampling seasonal sauces during the session gives immediate context for how fresh pasta carries flavors and cooking times, making the techniques more directly useful at home.

Practical booking and attendance details are listed on the Abigail’s Kitchen event page; sign-ups and contact information are available at abigailskitchennyc.com/events/homemade-pasta-1-19-23/. The class page explicitly notes that gluten-free options are not available, an important planning detail for attendees with dietary restrictions. Recipes and instructions provided for take-home use mean participants can practice again after the class, bringing the experience into their own kitchens.

For the local pasta community, the class is a chance to swap tips, compare equipment preferences and build a shared skill set that benefits potlucks, dinner parties and everyday cooking. Abigail’s Kitchen’s hands-on approach also supports small-scale food education by giving cooks tools they can use immediately, rather than abstract techniques.

If you planned to attend, expect a focused, tactile session that covers dough handling, rolling and cutting and includes tasting to connect technique with finished dishes. If you’re still deciding, check the event page for booking information and note that gluten-free accommodations are not offered. Either way, the session reinforces a straightforward point: making egg pasta at home is a learnable craft with immediate, delicious payoffs.