Fresh Pasta From Scratch (November 7)

Fresh Pasta From Scratch
Saturday, November 7, 2026, 6–8pm
Harmons Bangerter Crossing Cooking School
Chef Dee Beltz

Learn how to make pasta from scratch. The chef will demonstrate how to make pasta dough with a few simple pantry ingredients, so you can make it at home. The chef will prepare a Beef & Mushroom Ragu, and you’ll make Oven Roasted Tomato Pomodoro to serve with homemade spaghetti and fettuccine. The description also mentions a fresh caprese salad to start and Italian sodas.

Menu:
- Spinach & Artichoke Dip Starter
- Fresh Pasta Dough
- Beef & Mushroom Bolognese (Chef Made)
- Oven Roasted Tomato Pomodoro
- Italian Sodas

Seats are priced per person. Please arrive 10 minutes before class and list any dietary restrictions in the comment section. To receive a refund or credit, submit cancellations at least 48 hours before class begins.

For questions, contact the school at [email protected] or 801-617-0111, ext. 1608.

In this hands-on class, you’ll work in small groups with other students, sharing workstations, dishes, and equipment. Classes are 2 to 2½ hours unless otherwise noted above. You’ll be standing, cooking, and working for most of the class. Wear comfortable, closed-toe shoes and tie back long hair.