Making Pasta from Scratch

Take the leap into making pasta from scratch in this hands-on class. You’ll learn about the various flours, different hydrations, and colorful vegetables to naturally dye pasta. We’ll cut into different styles of long pasta, hand-cut shapes, and tubular styles including fettuccine, farfalle, garganelli, and more. We also will delve into filled pasta including different styles of ravioli. We’ll cook the pasta with different sauces, and you’ll take home pasta that will be good for many meals. Instructor: Ploy Khunisorn



Start Date

October 9, 2019









Wednesday, 6-9pm. Oct. 9

Instructors: Ploy Khunisorn


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen