Pasta Class 10/7 at Forsythia

Pasta making, then dinner

Pasta Class 10/7 is built around a hands-on pasta-making class at Forsythia, a New York City restaurant. The format is straightforward: participants make pasta first, then sit down for dinner afterward at the same restaurant. Wine is included with the ticket, so the event combines instruction and a meal rather than treating the class as a standalone demonstration.

The class focuses on traditional handmade pasta techniques. The covered techniques include mixing dough, rolling it, and shaping fresh pasta forms. Those details make the program more specific than a general cooking class: the instructional portion centers on the practical steps used to make fresh pasta by hand before the dinner portion begins.

Dinner and wine

Dinner follows the pasta-making portion, and the dinner is described as Roman. The food-and-wine structure is part of the event itself: the class leads into dinner, and wine is included with the ticket. No separate menu items are specified, so the supported planning takeaway is the sequence of class, dinner, and included wine rather than a dish-by-dish lineup.

Forsythia is the venue for the class and dinner. The restaurant is at 104 E 7th St in New York City, and Jacob Siwak is the chef-owner and instructor connected with the event. The available details place the instruction, meal, venue, and instructor within a single restaurant-based pasta class format.

What to plan around

The scheduled event window runs from the start time into a later end time, giving the program room for both the hands-on class and the dinner that follows. The exact date and time are handled in the event details, but the available information supports a single-session evening format at Forsythia in New York City.