Chef Edward Strojan to teach Roman pasta making class in July

Chef Edward Strojan will teach a Roman Pasta Making Class on Wednesday, July 22, from 6:30 p.m. to 9:00 p.m., putting a full evening of antipasto, two handmade pastas and sauces, dessert and wine pairing on the table. The listing is framed as a fun, interactive class, but the draw for pasta makers is the work itself: two separate handmade pastas mean more than a demo, and more chances to watch how dough, shape and sauce come together.

For home cooks, that is the real value of a class like this. Roman pasta lives and dies on texture, handling and finishing, and a session built around multiple handmade pastas gives students a chance to see how one dough can be rolled, cut and matched to different sauces. Even without a formal syllabus attached to the listing, the format points to the practical skills hobbyists usually want to bring back to their own kitchens, from mixing and kneading to judging when the pasta is thin enough and when the sauce is ready to cling.

Strojan’s organizer page describes him as a chef and caterer serving the tri state area. It also says he handles private chef dinners, events, in-home pasta making classes and general catering, which helps explain why his calendar keeps filling with similar classes across South Jersey and the Philadelphia area. Eventbrite lists related sessions on July 16, July 21, August 2, August 6, August 11 and August 12, along with earlier June and May dates, making the Roman class part of a recurring series rather than a one-off novelty.

One related July 21 listing places a pasta making class and wine tasting experience at Reunion Hall in Haddon Township, while the July 22 Roman class and a Haddonfield Directory listing use the same core menu of antipasto, two handmade pastas and sauces, and dessert. Another pasta class listing adds wine pairing, and one calls the format BYOB. Taken together, the pages show a flexible, hospitality-minded setup that still centers the same kitchen lesson: how to turn flour and eggs into a finished pasta plate that feels Roman in both shape and spirit.

This is the kind of night that earns its reservation. The antipasto, the two handmade pastas, the sauce work and the dessert make the class feel complete, but the part that stays useful after the plates are cleared is the technique that comes home with you.