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Spend an autumn afternoon making pasta by hand with Jess.
In this hands-on class, you'll make two fall favorites from scratch: pillowy butternut squash gnocchi and delicate pumpkin tortellini. Jess will walk you through the techniques for tender, flavorful gnocchi. Then you'll make fresh pasta dough and learn to fill, shape, and seal tortellini.
Along the way, Jess will talk through the different fresh-milled flours we grind here at the mill and how she's worked them into her pasta over the years: what each one brings to a dough, and why fresh flour changed her family recipes. Everything you make in class starts with our flour.
Come ready to roll up your sleeves and pick up a few new tricks. You'll head home with the gnocchi and tortellini you made and Jess's recipes, so you can share with your family that night and make them again on your own. No experience necessary.
About Jess
Jess Mauceri was the very first instructor at Marksboro Mills, and her classes are still among our most popular. She teaches everything from simple hand-cut pastas to filled ravioli and pierogi, drawing on traditions passed down from her grandmother over long Sunday afternoons in the kitchen. When she saw how fresh-milled flour changed her family recipes, she came to the mill wanting to share that with others. She brings real warmth and joy to every class, and we're so happy to have her back in the kitchen this October.
Spend an autumn afternoon making pasta by hand with Jess.
In this hands-on class, you'll make two fall favorites from scratch: pillowy butternut squash gnocchi and delicate pumpkin tortellini. Jess will walk you through the techniques for tender, flavorful gnocchi. Then you'll make fresh pasta dough and learn to fill, shape, and seal tortellini.
Along the way, Jess will talk through the different fresh-milled flours we grind here at the mill and how she's worked them into her pasta over the years: what each one brings to a dough, and why fresh flour changed her family recipes. Everything you make in class starts with our flour.
Come ready to roll up your sleeves and pick up a few new tricks. You'll head home with the gnocchi and tortellini you made and Jess's recipes, so you can share with your family that night and make them again on your own. No experience necessary.
About Jess
Jess Mauceri was the very first instructor at Marksboro Mills, and her classes are still among our most popular. She teaches everything from simple hand-cut pastas to filled ravioli and pierogi, drawing on traditions passed down from her grandmother over long Sunday afternoons in the kitchen. When she saw how fresh-milled flour changed her family recipes, she came to the mill wanting to share that with others. She brings real warmth and joy to every class, and we're so happy to have her back in the kitchen this October.