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Let's Make Pasta 102: flour + egg

This class is the second offering in a 3 part series. (But don’t worry, you can always jump right in to class 2 or 3!)

Learn the ins and outs of handmade pasta making. In this #102 class Ali and Alix will cover the basics of egg-based pasta technique and shapes. This hands on cooking class is a collaboration with Miracle Plum, Ali & Alix, and Steppladder Creamery and Birdhorse Wine.

Not only will you dive into making pasta dough and shapes, but you'll get to do so while enjoying a selection of antipasti and drinking local, low intervention, terroir specific wines. Walk away with the pasta you create along with pasta knowledge, recipes, and a few of the tools you need to make more at home.

Get your tickets here!

And join us for one or all!

Ali and Alix made their way to Sonoma County late last summer, Ali for wine harvest and Alix a few months later. Their move from Brooklyn was sparked by a desire to connect with the land and reconnect with their passion for food, farming and hospitality. 

 Ali grew up in restaurants, holding nearly every position in the business. In 2011 she started a cookie company, with a full line of all-natural cookies distributed nationally and in 2017 she opened a fresh pasta concept in the NoLita neighborhood in Manhattan. She has cooked at the James Beard House, competed in the Barilla US World Pasta Competition and collaborated with culinary powerhouses, Gail Simmons, Alison Roman and Katie Parla. 

 Alix spent the past decade working in branding, marketing and PR for some of the world's top chefs, viral fast casual chains and buzzworthy wineries. Her career has taken her from the red carpet at the Academy Awards with Wolfgang Puck, behind the scenes of Bravo's Top Chef with Tom Colicchio to securing partnerships with Bumble Biz, Theory 2.0 and The Wing.

Ali and Alix craft unique experiences in Northern California focused on flour, water and wine.

Stepladder Ranch was founded in 1871 and has been family-owned and operated for three generations. In addition to the farmstead creamery, they raise heritage pigs for pork, Black Angus for beef, and grow Hass avocados.

Birdhorse Wine is a collaboration between Katie Rouse and Corinne Rich, partners in life and winemaking, celebrating the rich diversity of grapes present throughout California's viticultural history. Corinne and Katie officially met while working on their graduate degrees in Viticulture and Enology at UC Davis. Inspired by a fateful harvest in South Africa together, they witnessed a new generation of winemakers coming up: young people unafraid to experiment with new varieties and winemaking styles. This was the inspiration for Birdhorse, which now focuses on making textural, acid-driven and food-friendly wines from grape varieties long present in California, but that have yet to have their turn in the spotlight.