Forget dinner on Valentine’s Day. I propose a more romantic, memorable pasta-making class at Central Wedge Cheese Shop.

My boyfriend and I were delighted to attend the first hands-on cooking class at the cheese shop. 

Stephanie, who owns the shop, was an outstanding host and very knowledgeable on not just cheese, as to be expected, but also many other foods.

“It’s been a goal of mine to host classes and dinners, like the pasta class, that highlight food culture and cooking skills.” Stephanie continued, saying, “To me, the cheese Shop is a vehicle for connecting people to food production and developing a deeper appreciation for locally produced food.”

Chef Chuck Lawrence donated his time to prepare an immersive food experience. With his expertise in cooking and knowledge in history, we were transported to Italy. 

The group of eight, including my boyfriend and myself, hadn’t even begun cooking, and the kitchen smelled delicious; wine was poured and Italian music filled the shop, creating a beautiful ambience.

We started out with a wonderful spread of local Pennsylvania cheeses, grapes, meat and homemade bruschetta. Each food was absolutely delicious, and this was just the tip of the iceberg.

We then moved to the kitchen to learn how to make pasta, which only involves flour, water and a lot of egg yolks. (No wonder homemade pasta is so yellow!)

While our dough rested, we ate a small side salad and squid ink pasta with a zesty lemon and white wine sauce. Although I am a vegetarian, my boyfriend thought the scallops on top of the pasta were great, especially for Lawrence’s first time making them. A tasting of local white wine from Long Shot Farm here in Carlisle was paired with the plates.

Back to the kitchen we went to press, cut and pinch our pasta into a bow tie, or butterfly as it is called in Italian, shapes. The bow tie pasta was then frozen and prepared for guests to take home. 

The main course was a creamy Bolognese, and Lawrence was kind enough to prepare a lentil Bolognese especially for me. This was paired with a lovely local red wine with smoky undertones.

We ended the experience with tiramisu and limoncello, which is a traditional Italian aperitif specifically made to drink after dinner to help digestion.

I cannot recommend enough attending an experience at Central Wedge cheese shop or just stopping in.

Stephanie is so helpful, and the experience was a blast. My boyfriend and I agree that the pasta-making experience was way better than any dinner would have been. Stephanie mentioned hiring an assistant manager to help plan more cooking classes, so be on the lookout!