Pasta Workshops
Join Chef Matthew Cargo for a hands-on pasta workshop designed to slow things down and bring people together around the craft of making pasta.
Guests will learn the fundamentals of dough, how flour choice affects texture, why resting matters, and how technique shapes the final result, while exploring the importance of local agriculture and thoughtfully sourced ingredients.
Each participant will mix, knead, rest, and shape their own pasta with guided instruction throughout. Chef Matt will also prepare a simple, seasonal pasta dish using local ingredients.
Guests will leave with the fresh pasta they’ve made and the recipe, ready to recreate the experience at home.
Monday, February 16
NOODLES
This hands-on pasta class is all about the noodle. You’ll learn how to transform simple ingredients into beautiful, well-structured pasta dough and then shape it into classic noodle styles. We’ll cover dough ratios, hydration, resting, rolling, and cutting techniques, with an emphasis on understanding why each step matters.
Together, we’ll make and cook fresh noodles, talk through texture, thickness, and shape selection, and finish with simple preparations that let the pasta shine. Expect flour on your hands, a deeper understanding of technique, and the confidence to make fresh noodles at home without intimidation.
Perfect for beginners and curious cooks alike
CHEF MATTHEW CARGO
Chef Matthew Cargo is an American chef recognized for his refined approach to rustic Italian cuisine. A graduate of Le Cordon Bleu (2009), he trained extensively in Florida and California, including notable roles at Luma on Park and as Chef de Cuisine at Prato in Winter Park under Chef Brandon McGlamery. During his time at Prato, Orlando food media highlighted Cargo as a rising talent known for creativity and technical skill.
In 2017, Cargo relocated to California, gaining experience in Michelin-starred kitchens and joining Chef Tim Hollingsworth’s debut solo restaurant, Otium, in Los Angeles. He later became part of the culinary team at Gjelina and Gjusta in Venice Beach, working under Chef Travis Lett.
In 2023, Cargo moved to Sonoma County to lead the kitchen at Molti Amici, where the restaurant earned a Michelin Bib Gourmand. His cooking is technique-driven, soulful, and grounded in honest, ingredient-focused cuisine.
