Chef Amy Von Eiff Launches The Art of Pasta Feb. 26, 2026

Homemade pasta takes center stage when Chef Amy Von Eiff brings a professional pasta-making class, the Art of Pasta, to Indianapolis on Feb. 26, 2026. The session promises hands-on instruction for home cooks of all skill levels, walking participants through every stage of pasta production from mixing and resting dough to rolling and cutting noodles.

The class emphasizes practical technique and taste: instructors will cover the differences between fresh and dried pasta, demonstrate shaping methods, and pair pasta with complementary sauces. Noodle shapes on the menu include fettuccine and tagliatelle, and the format is pitched as a Valentine’s Day-style date night experience that lets students work at the counter and leave with recipes they can use at home.

Amy Von Eiff leads A Cut Above Catering as owner and executive chef. She trained at Ivy Tech and studied the culinary arts in Florence, Italy, and has built a regional profile through event work and regular television demos. Her background includes a first-place win in a cooking contest sponsored by allrecipes.com and Reader’s Digest and monthly appearances on Lifestyle Live where she presents recipes and chef tips. Marketing materials for the company note the emphasis on fresh ingredients and hands-on education: “Using only the freshest ingredients, Amy thrives on teaching others how to harness their inner chef and create restaurant-worthy meals at home.” The company’s promotional voice proclaims, “Our name says it all! We ARE A Cut Above, Indiana’s premier provider of catering and event services.”

A Cut Above recently expanded into a dedicated space at 12955 Old Meridian St #104 in Carmel to support in-house instructional classes. The move followed staff growth to nine employees and the popularity of earlier classes hosted in clients’ kitchens, which organizers said were limited by size. Von Eiff frames the push into classroom work as both a response to demand and a way to give back: “I feel that there is a large demographic that are interested in learning cooking techniques and that the art of food has become even more glamorized with the Food Network and its celebrity chefs,” she said. “Plus, I wanted to give back to the community and this is how I can do that.”

Promotion for A Cut Above’s pasta programming has generated clear interest. An Instagram caption posted by the company read, “Hot kitchen, Hot dishes with our Sold Out Art Of Pasta Cooking Class. Ending the week happy to be a part of the inspiring atmosphere of the WNBA All Stars,” signaling strong local demand for seats. The company is also developing plans to offer classes specifically for high school–age students at a reduced student rate.

For readers, the Art of Pasta offers immediate practical value: a guided, hands-on environment to learn foundational pasta techniques, sauce pairing, and how to work fresh dough into restaurant-quality noodles. Watch A Cut Above’s event listings and Eventbrite presence for tickets, session details, and future youth-focused classes as organizers expand instructional offerings.