Chef Andrew Piccinin Leads Hands-On Pasta-Making Class at Parcheggio

Oliver & Bonacini’s Parcheggio hosted a hands-on pasta-making class led by Executive Chef Andrew Piccinin that gave home cooks direct instruction in fundamental pasta techniques and finished with a three-course meal of the pastas made that evening. The session combined demonstration and participant practice so attendees could both watch and work at every step.

The class, held January 21, 2026, started with dough basics. Guests learned to mix, knead, roll and cut pasta dough, then moved to shaping techniques, forming short shapes by hand. The program included both handmade and extruded pastas, giving participants exposure to sheeted dough work and the different textures achieved by extrusion. After the hands-on portion, attendees sat down to a three-course dinner featuring the evening’s handmade and extruded pastas.

Parcheggio listed the event as aimed squarely at home cooks seeking direct instruction from a working restaurant chef. The mixed format, chef demonstration followed by participant practice, meant home cooks could pick up practical skills they can reproduce in their kitchens: dough handling, correct texture and feel during kneading, basic sheet and cut techniques, and the differences between hand-shaped short pastas and extruded shapes. Those skills translate into better results at home for anyone who makes pasta from scratch or wants to move beyond boxed options.

The class also reinforced community connections around food. Bringing diners into the kitchen to learn alongside a restaurant team creates a shared experience that extends beyond a typical dinner service. Home cooks left with hands-on practice, a layered meal that demonstrated how the techniques translate to finished dishes, and a clearer understanding of how restaurant kitchens bring consistency to fresh pasta production.

Practical details and booking information for this and similar classes were available on the Parcheggio event page at oliverbonacini.com/product/pasta-making-101-tuesday-january-21. The event’s model, small-group instruction, chef-led demos, and a communal meal, offers a template for readers who want structured, actionable learning rather than passive cooking demos.

For readers interested in sharpening pasta skills, classes like the one led by Andrew Piccinin provide immediate takeaways: touch-based cues for dough, confidence with sheeting and cutting, and recipes you can practice at home. Check Parcheggio’s event listings for upcoming sessions if you want the same hands-on instruction and a taste of restaurant-level pasta techniques.