177 Milk Street, Domenica Marchetti Offer Virtual Winter Pasta Workshop Jan. 29

Home cooks sharpened winter pasta skills in a virtual, hands-on workshop led by Domenica Marchetti and hosted by 177 Milk Street on January 29. The small-group format limited enrollment to 25 so participants could get individualized attention while making Fresh Egg Maltagliati and a tomato-free ragù bianco.

The class began at 6 p.m. Eastern (3 p.m. Pacific) and was listed on Eventbrite, with registration details posted through Domenica Marchetti’s BuonaDomenica Substack. BuonaDomenica set the ticket price at $74.59 and offered two discount codes: RAGU15 for 15 percent off with no usage limit and DOMENICA25 for 25 percent off, limited to 10 uses. The workshop combined hands-on pasta shaping, sauce technique, and a short Italian cocktail demonstration to toast the finished plates.

Domenica framed the menu around a winter-ready pairing. 177 Milk Street described maltagliati as “Maltagliati—which translates to ‘badly cut’—is a short and flat pasta shape especially suited for hearty soups and meaty sauces. In other words, it’s exactly what you’ll be craving this winter.” The ragù on the menu appeared in promotional materials under two complementary labels: 177 Milk Street called it a “meaty, lightly-spiced ragù bianco,” while BuonaDomenica listed “Ragù Bianco Speziato, a rich, gently spiced meat sauce with no tomato.”

Instruction focused on Domenica’s favorite pasta dough and shaping methods for maltagliati, a scrap-cut shape she has promoted as an alternative to more ubiquitous shapes. 177 Milk Street noted, “Rigatoni and farfalle tend to hog the pasta spotlight, but there are other charming shapes you should be paying attention to.” The workshop aimed to move participants past boxed pasta basics and into regionally informed techniques and flavor balance.

Domenica’s family background and long interest in regional Italian cooking framed the session. She shared childhood memories of Abruzzo traditions and hands-on kitchen prep: “Well, my mom used to make pasta when I was little. She was from the Abruzzo region, so she would make spaghetti alla chitarra ... On Christmas day we used to have cappelletti, which is a little bonnet stuffed with meat and served with broth. So when my sister and I were little, we used to ‘help’ her in the kitchen—she would basically do everything, and we would poke little holes in the ravioli or the cappelletti.” Marchetti is described in promotional copy as the author of eight books on Italian home cooking.

For readers who missed the Jan. 29 session, the format illustrates how focused, small-group virtual classes can teach tactile skills like dough handling and shaping while still fitting evening schedules. BuonaDomenica also flagged related programming and extras for subscribers, including a monthly wine post by house sommelier Scott Vance and a Food Writers in Italy workshop set for October 15-21, 2026. Watch event listings for repeat classes or similar regional-pasta deep dives if you want hands-on coaching for shapes beyond rigatoni.