Leona Pasta Making Class

Join us for a delightful evening of pasta making, wine, charcuterie and conversation. Our March class, taking place on 3/20, will celebrate Spring and be our first time incorporating eggs into our pasta dough.

Victoria, the owner/operator of Leona will be guiding you through forming and kneading dough by hand and then shaping and cutting it into tagliatelle noodles. While the dough rests and before the noodle making begins, we will enjoy natural wine and a grazing board of meats, cheeses, crackers and bread. Pasta questions? Victoria is here to answer those along the way. 

Tagliatelle noodles are flat, ribbon shaped egg noodles dating back to the Renaissance. Originating from the Emilia-Romanga region of Italy, the name derives from the Italian word "to cut" or "tagliare". These bouncy, "spring" noodles are as fun to make as they are to eat.  To commemorate Spring, we will be naturally dyeing the dough green with spinach.

All materials are provided, including take-home boxes, cooking instructions, and our signature dough recipe—so you can recreate the experience at home with friends or family.

The class runs approximately 2 hours. Space is limited, reserve your spot now. Tickets are non-refundable.

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Victoria is the owner and operator of Leona, a micro-batch pasta business specializing in fresh, hand-cut, bronze-extruded pasta and seasonally filled, handmade stuffed pastas. You can find her offerings every Sunday at the Hollywood Farmers’ Market, as well as at select specialty shops around Los Angeles.

A self-taught pastaia, Victoria has spent the last four years mastering her craft through hands-on experience—learning from both her wins and mistakes. Her goal is simple: to demystify fresh pasta-making and show that it’s not only possible to do at home, but also deeply fun and satisfying.

Victoria will be hosting regular pasta workshops at Bucatini, with new dates announced monthly. For private lessons or custom classes, feel free to reach out through her website.