THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make pasta dough, shape ribbons and form potato gnocchi in a focused two-hour class with Chef Luna in downtown Las Vegas. This beginner-friendly session combines hands-on technique, a fresh marinara, and chef tips you can use at home.
Learn to make pasta dough, shape ribbons and form potato gnocchi in a focused two-hour class with Chef Luna in downtown Las Vegas. This beginner-friendly session combines hands-on technique, a fresh marinara, and chef tips you can use at home.
The room smells of flour, warm olive oil and garlic as a small group gathers around stainless steel counters under bright task lights. Chef Luna moves through the line with the easy authority of someone who’s kneaded hundreds of doughs; you press, fold and rest the pale ball of pasta until it yields the right elasticity. In two concentrated hours you’ll shape ribbons, roll sheets, and coax potato into pillowy gnocchi, finishing with a simple marinara that brightens the plate.
Verified experiences and guided adventures in the surrounding area.
Operated by Classpop! · Las Vegas, Nevada
The room smells of flour, warm olive oil and garlic as a small group gathers around stainless steel counters under bright task lights. Chef Luna moves through the line with the easy authority of someone who’s kneaded hundreds of doughs; you press, fold and rest the pale ball of pasta until it yields the right elasticity. In two concentrated hours you’ll shape ribbons, roll sheets, and coax potato into pillowy gnocchi, finishing with a simple marinara that brightens the plate.
Italian technique here is pragmatic: a few ingredients, clear timing, and repeatable hand motions. While Las Vegas is best known for neon and shows, the city’s downtown and Arts District have quietly grown a hands-on food scene where chefs import regional techniques rather than pass off fusion gimmicks. Pasta itself is ancient—durum wheat and egg traditions vary region to region—and this class focuses on texture and touch more than regional dogma.
Expect a friendly, social kitchen environment hosted in a public brewery or craft bar; seating and tasting follow the work. Practical notes: wear closed-toe shoes, bring an apron if you prefer your own, and leave time to taste and ask questions. Classes are beginner-friendly but fast-paced, so plan to stand and move for the full two hours.
By the end you’ll have clear methods to replicate fresh pasta at home, plus a short list of chef-tested tips for dough hydration, resting times, and simple sauces that let quality ingredients speak.
No—this class is designed for beginners; the chef teaches each step and offers hands-on guidance.
Yes—all flour, eggs, potatoes and sauce ingredients are supplied and included in the session.
Yes—notify the host ahead of time when booking so they can adjust ingredients when possible.
Yes—the venue and class setup are wheelchair accessible according to the listing.
Classpop! operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The room smells of flour, warm olive oil and garlic as a small group gathers around stainless steel counters under bright task lights. Chef Luna moves through the line with the easy authority of someone who’s kneaded hundreds of doughs; you press, fold and rest the pale ball of pasta until it yields the right elasticity. In two concentrated hours you’ll shape ribbons, roll sheets, and coax potato into pillowy gnocchi, finishing with a simple marinara that brightens the plate.
The room smells of flour, warm olive oil and garlic as a small group gathers around stainless steel counters under bright task lights. Chef Luna moves through the line with the easy authority of someone who’s kneaded hundreds of doughs; you press, fold and rest the pale ball of pasta until it yields the right elasticity. In two concentrated hours you’ll shape ribbons, roll sheets, and coax potato into pillowy gnocchi, finishing with a simple marinara that brightens the plate.
Italian technique here is pragmatic: a few ingredients, clear timing, and repeatable hand motions. While Las Vegas is best known for neon and shows, the city’s downtown and Arts District have quietly grown a hands-on food scene where chefs import regional techniques rather than pass off fusion gimmicks. Pasta itself is ancient—durum wheat and egg traditions vary region to region—and this class focuses on texture and touch more than regional dogma.
Expect a friendly, social kitchen environment hosted in a public brewery or craft bar; seating and tasting follow the work. Practical notes: wear closed-toe shoes, bring an apron if you prefer your own, and leave time to taste and ask questions. Classes are beginner-friendly but fast-paced, so plan to stand and move for the full two hours.
By the end you’ll have clear methods to replicate fresh pasta at home, plus a short list of chef-tested tips for dough hydration, resting times, and simple sauces that let quality ingredients speak.