Forget boxed pasta – this hands-on cooking class hosted through Cozymeal in Minneapolis teaches you to make four distinct pasta shapes from a single fresh dough, which connects you with top-rated local chefs, this experience introduces the authentic techniques behind tagliatelle, orecchiette, cavatelli and stuffed ravioli, giving you a foundation in Italian pasta-making you can build on for years. The menu you will prepare includes: - Shape 1: Tagliatelle – long, flat ribbon pasta rolled and cut from fresh egg dough - Shape 2: Ravioli – delicate filled pasta pillows, hand-folded and sealed - Shape 3: Orecchiette – small, concave "little ears" pasta hand-pressed into shape - Shape 4: Cavatelli – short, hand-rolled pasta shells with a characteristic curl From shaping your first orecchiette to folding delicate ravioli, each technique reveals a new way to transform the same simple dough. Guests are welcome to bring wine or beer to enjoy during the class.