Leona Pasta Making Class

Join us for a delightful evening of pasta making, wine, charcuterie and conversation.

Our September class will celebrate the changing season. We will be guiding you through forming and kneading dough by hand and then shaping and rolling it into fuglio d’ulivo. Fuglio d'ulivo, meaning "olive leaf" is a rustic hand formed pasta traditional in both Puglia and Liguria, both known for their olive trees and olive oil. In the spirit of autumn, we'll be taking some creative liberty in dying them a beautiful orange-red with aleppo pepper to represent Fall leaves.

Our October class will celebrate spooky season. We will be guiding you through forming and kneading dough by hand and then shaping and rolling it into busiate. Busiate is a beautiful hand formed pasta typical of the Calabria and Sicily regions of Italy, where they are traditionally formed by wrapping the pasta dough around twigs of a local grass. We're having fun with these this month by dying them black, creating ominus, beautiful coils.

Our November class will celebrate the holiday season in its decadence and delight. We will be guiding you through forming and kneading dough by hand and then shaping and rolling it into cavatelli. We're getting decadent this holiday season and doing our first pasta dough made with something other than water. This month we will be making ricotta dumplings, known as cavatelli, made with super soft 00 flour, fresh ricotta and egg. Cavatelli hails from the southern part of Italy, specifically Molise and Puglia. The addition of ricotta, gives these pillowy dumplings a tender, soft texture with a milky flavor. A perfect dish to make for friends or family over the holidays.
 

While the dough rests, we’ll gather over glasses of natural wine and a generous grazing board featuring meats, cheeses, fresh-baked bread, and crackers. Have pasta questions? Victoria will be there every step of the way to share her knowledge.

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.