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Hands-on pasta classes · Brooklyn

Pasta Night: Make pasta.
Drink wine.
Laugh.

Six to twelve of us around one long table, from flour to the last glass. $95, all in.

Thu 12 Nov4 seats leftSat 14 Nov2 seats left

Book a seat · $95, all in →
Floury hands cutting fresh pappardelle on a wooden board, two glasses of red wine on the table behind
Serves
Six to twelve
Takes
Three hours
You’ll need
Just yourself
Costs
$95, all in

Ingredients

Everything’s in the $95. Even the wine.

You bring yourself and maybe a friend. We bring the rest, and nothing gets added at the end of the night.

  • 100 gof soft-wheat flour and one egg each, from a farm upstate
  • 3glasses of wine, poured: something fizzy, a white from Friuli, a red from Sicily
  • 1shape of pasta, made by your own hands
  • 2sauces, cooked on the stove while you roll
  • 1seat at the long table, and dinner at it
  • 1container of what you didn’t eat
  • 1recipe card to take home
Hands beating three egg yolks into a well of flour with a fork, a glass of red wine at the edge of the board
Step two: make the well. 6:45 PM, every class.

The classes

One shape a night, start to dinner.

Every class is the same three hours and the same $95. What changes is what you make and what it’s tossed in.

  • Hands cutting fresh pasta ribbons on a floured board, two glasses of red wine behind

    Thursdays

    Tagliatelle

    with a ragù that cooked all afternoon

    The one to start with. Egg dough on the board, rolled with a long pin, folded and cut by hand into ribbons.

    Next: Thu 12 Nov · 4 seats

  • Hands pressing the edges of ricotta ravioli on a sheet of pasta, lemons beside the board

    Fridays

    Ricotta ravioli

    brown butter, sage and lemon

    A thinner sheet, a spoon of lemony ricotta, and the press that seals each one. Everybody makes one ugly ravioli. It tastes the same.

    Next: Fri 13 Nov · full

  • Hands rolling gnocchi down a ridged wooden board, a bowl of tomato sauce behind

    Saturdays

    Potato gnocchi

    tomato, butter and basil

    Baked potatoes, a little flour, a light touch. Rolled down the ridged board so the sauce has somewhere to hold on.

    Next: Sat 14 Nov · 2 seats

  • Hands shaping orecchiette with a butter knife, rows of finished pasta drying on a linen towel

    Saturdays

    Orecchiette

    broccoli rabe, garlic and chili

    Dario’s grandmother’s shape, from Bari. Semolina and water, no egg, dragged with a butter knife into little ears.

    Next: Sat 21 Nov · full

The calendar

The next four weeks.

Thursdays, Fridays and Saturdays, 6:30 to 9:30 PM. Twelve seats a night: a filled dot is taken, an open one is yours.

This week

  • Thu 12 Nov Tagliatelle 4 seats left Book
  • Fri 13 Nov Ricotta ravioli Full · waitlist
  • Sat 14 Nov Potato gnocchi 2 seats left Book

Next week

  • Thu 19 Nov Tagliatelle 6 seats left Book
  • Fri 20 Nov Ricotta ravioli 3 seats left Book
  • Sat 21 Nov Orecchiette Full · waitlist

Thanksgiving week

  • Thu 26 Nov Closed for Thanksgiving Home with family
  • Fri 27 Nov Leftover nightTurkey ragù on tagliatelle 8 seats left Book
  • Sat 28 Nov Potato gnocchi 5 seats left Book

First week of December

  • Thu 3 Dec Tagliatelle 9 seats left Book
  • Fri 4 Dec Ricotta ravioli 7 seats left Book
  • Sat 5 Dec Orecchiette 10 seats left Book

January’s calendar opens on the 1st of December. Full night? Text “waitlist” and the date to (718) 555-0142 and you’ll hear the moment a seat frees up.

The long table set before guests arrive: a board, a mound of flour, a rolling pin and a folded rust apron at every place
6:20 PM, ten minutes before the door opens
A bowl of fresh tagliatelle with ragù and grated cheese, a glass of red wine and torn bread beside it
8:30 PM, what you made

Method

How the evening goes.

  1. 16:30 PMAprons on, glass in hand

    Something cold and fizzy at the door. Your place is a board, a mound of flour and a rolling pin. Find it, meet the people either side of it.

  2. 26:45 PMMake the well

    Flour, one egg, a fork. Dario shows it once, slowly, and then it’s your hands. Somebody’s egg always escapes. Nobody minds.

  3. 37:10 PMKnead, then rest

    Ten minutes of pushing and folding until the dough feels like an earlobe. It rests under a bowl; so do you. The second glass, and the sauces go on.

  4. 47:40 PMRoll and cut

    Long pins, no machines. Thin enough to see the grain of the board through it, then folded and cut, filled or rolled, depending on the night.

  5. 58:30 PMSit down

    Everybody’s pasta goes into one big pot, two minutes, then onto the long table with the sauce. The third glass. The loudest part of the night.

  6. 69:30 PMHome

    With the leftovers in a container, the recipe card in your pocket, and usually a phone number or two.

Ten people laughing around one long wooden table with plates of tagliatelle and glasses of red wine, warm bulbs overhead

Twelve strangers at 6:30.
Twelve people swapping numbers at 9:30.

From class

You go home with the recipe.

Every class ends with a card like this one, typed for the shape you made that night, with Dario’s note in the margin. It fits in a pocket and on a fridge.

Make it again at home within the week and text him a photo. Most people do. He answers every one.

  • TagliatelleThursdays
  • Ricotta ravioliFridays
  • Potato gnocchiSaturdays
  • OrecchietteSaturdays

Pasta Night · Recipe no. 1Thursdays

Tagliatelle for four

  • 400 g “00” flour
  • 4 eggs
  • a pinch of salt
  • semolina to dust
  1. Mound the flour, make a well, crack in the eggs.
  2. Beat with a fork, pulling flour in from the walls.
  3. Knead 10 minutes, until smooth and springy.
  4. Rest 30 minutes under an upturned bowl.
  5. Roll thin: you should see the board through it.
  6. Dust, fold loosely, cut 7 mm ribbons. Shake out.
  7. Two minutes in water as salty as the sea.

If it cracks, wet your hands. Not more egg. — D.

Dario Benedetti in a rust linen apron, leaning on the long floured table with nests of fresh pasta on it

Your host

Hi, I’m Dario.

My nonna made orecchiette at a kitchen table in Bari with a butter knife and no patience for anybody who did it slowly. I was eight. I did it slowly.

I spent fourteen years on the line in restaurant kitchens in Manhattan, the last six on the pasta station, making four hundred plates a night for people I never saw. In 2021 I invited six friends over to my apartment to make tagliatelle, because I missed watching people eat. They brought friends. The friends brought friends.

Since 2023, Pasta Night has had its own storefront in Carroll Gardens: one long table I built from old floorboards, twelve pins, and Bea, who chooses every wine we pour. I still teach every class myself.

Dario

  • 2,400+guests at the long table
  • 0pasta machines. Pins only
  • LicensedNYC food protection certificate

Reviews

4.9 from 212 guests.

  • “I came alone on a Thursday and left with tagliatelle, a container of ragù and two new friends. I’ve been back four times.”

    Maya R.Park Slope

  • “We booked the whole table for my wife’s fortieth. Twelve of us, flour everywhere, the best birthday she’s had.”

    Ben O.a private table

  • “Three hours flew. My ravioli looked like dumplings and Dario still made me feel like a natural.”

    Priya S.Cobble Hill
The long table set for twelve, waiting for a private group

Private groups

The whole table, just for your people.

Birthdays, teams, a rehearsal dinner, a book club that wants to talk about something else. Monday to Wednesday evenings and Sunday afternoons, eight to twelve guests at $95 each, the shape of your choice. Bring a cake and we’ll light it.

Text the date and how many to (718) 555-0142

Gift a class

A seat at the table, in an envelope.

One seat, all in, for any class in the next twelve months. We print it on thick card and mail it, or text it to you the same day. They pick the night.

Text “gift” and their name to (718) 555-0142

Where

A storefront kitchen in Carroll Gardens.

The window with the long table in it and flour on the glass. Five minutes from the Carroll Street subway; we send the exact address with your booking.

  • ClassesThu, Fri, Sat · 6:30 to 9:30 PM
  • Private tablesMon to Wed evenings, Sunday afternoons
  • Step-freeOne low step at the door; we have a ramp
© OpenStreetMap contributors
Pasta Night · Carroll Gardens Brooklyn. Address sent with your booking. Open the map

Questions

Before you book.

What does the $95 include?

Everything: the flour, the eggs, the apron for the night, three glasses of wine, dinner at the long table, the leftovers to take home and the recipe card. There is nothing to add at the end of the night and no tip expected.

I’ve never made pasta. Is that a problem?

That’s most people. Dario shows every step once, slowly, then walks round the table. If your dough is too wet or too dry, he fixes it with you, not for you.

Can I come on my own?

Yes, and a third of the table usually does. The table is long and the seats aren’t assigned by group, so you won’t be the odd one out.

I don’t drink, or I’m vegetarian, or I can’t eat egg.

Tell us when you book. There’s always sparkling water and a ginger soda; every class has a vegetarian sauce; the orecchiette nights are egg-free and can be vegan. Gluten-free pasta is a different craft, so we don’t teach it.

What if I can’t make it?

Move your seat to another night, free, up to 48 hours before, or give it to a friend. Inside 48 hours we can’t refill the seat, so it isn’t refunded.

Is there an age limit?

Sixteen and up, and the wine is for 21 and up; we check IDs at the door. For a kids’ birthday, ask about a private table on a Sunday afternoon.

Book a seat

Pick a night. Bring a friend, or don’t.

Choose how many seats, then the night. You pay the $95 now and that’s the whole price; Dario texts you the address and what to wear (something you don’t mind getting floury).

  • Thursdays: tagliatelle
  • Fridays: ricotta ravioli
  • Saturdays: gnocchi or orecchiette
  • Move it free up to 48 hours before
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