One bowl of pasta. Five ingredients. An alarming amount of bragging rights. At a relaxed local bar, wine bar or craft beverage venue, you’ll learn how Romans turn a handful of simple ingredients into one of Italy’s most iconic dishes. Chef Amy breaks everything down step by step, making the process approachable whether your cooking experience is extensive or mostly limited to making coffee. You’ll start by creating fresh pasta dough using flour, eggs and water. Then comes the satisfying part: kneading, rolling, shaping and preparing your pasta by hand. Once the noodles are ready, you’ll learn how to build authentic Cacio e Pepe with pecorino cheese and freshly cracked black pepper, creating a creamy sauce without relying on heavy cream or shortcuts. Along the way, you’ll practice dough handling, pasta shaping and cooking techniques that instantly level up future dinners. The atmosphere stays social and low-pressure, with plenty of conversation, laughter and moments where you realize pasta is basically edible magic. By the end, you’ll sit down to a silky, peppery bowl of handmade Cacio e Pepe that tastes even better because you made every part yourself.