In this hands-on class, we’ll start at the very beginning—mixing, kneading, and rolling fresh pasta dough to create silky ribbons of pappardelle. You’ll learn how to achieve the perfect dough texture, rest it properly, and roll it to the ideal thickness before cutting wide, luxurious strands that cook in just minutes. There’s nothing like the flavor and texture of pasta made fresh by hand.

Once our pasta is ready, we’ll turn to the star of the plate: Chicken au Poivre. Inspired by the French bistro classic, this dish features chicken seared to golden perfection and coated in freshly cracked black pepper, then finished with a rich pan sauce of cream and aromatics. You’ll learn how to properly sear protein, build fond in the pan, deglaze for maximum flavor, and create a silky, balanced sauce.

Finally, we’ll bring it all together—tossing our tender pappardelle with the bold, peppery cream sauce and sliced chicken for a dish that feels both rustic and refined.