Entry No. 68 — the Oklahoma City file — filed under: hands-on
Della Terra Pasta Workshop (Chef Chris Becker)
Chef Chris Becker, who trained at New York's Del Posto and taught at Francis Tuttle's culinary school, runs intimate hands-on pasta workshops capped at about eight guests. You weigh ingredients in grams, mix flour and semolina, knead, and hand-shape a rotating monthly pasta like orecchiette, cavatelli, or ricotta gnocchi. At the end Becker boils your fresh pasta and dresses it with a simple sauce to eat together, and it's BYOB with Italian snacks provided.
The story
Most cooking classes take place in polished retail kitchens with glossy countertops and corporate sponsors. Chef Chris Becker runs his out of a nondescript business park just east of the Broadway Extension. Becker isn't a hobbyist playing with flour on weekends—he built his resume in New York at the Michelin-starred Del Posto before teaching culinary students at Francis Tuttle and launching Della Terra in 2011 as a small-batch pasta operation.
The setup here strips away the fluff: you sit in an intimate workshop capped at roughly eight seats where precision matters. You aren't measuring by the cup; you're weighing flour and semolina down to the gram, working the dough by hand, and learning the exact physical mechanics needed to shape rotating monthly specialties like cavatelli, ricotta gnocchi, or hand-cupped orecchiette.
What it's like
Expect an unpretentious, hands-on flour mess inside a working pasta facility. You'll spend the first half of the evening kneading and rolling until your wrists feel it, fueled by provided Italian snacks and whatever bottle of wine or beer you brought along. Once your batch is shaped, Becker takes your fresh pasta straight to the boiling pot, coats it in a simple, immaculate sauce, and serves it up for everyone to share at the table. Space is tight—eight seats total—so tickets sell out fast; keep an eye on their Facebook or website to catch the monthly drop.
The move: Roll and shape a batch of fresh orecchiette by hand together, then sit down and eat the pasta you just made with a glass of the wine you brought.
📍 Before you go Small classes (~8 seats) on a rotating monthly schedule; follow their Facebook or site to book. Roughly $65/ticket.
- 📍 Oklahoma City
- 💸 $$
- ⚡ Up for anything
- 🌗 Indoors
Where: Business park just east of Broadway Extension, Oklahoma City, OK
Hours: Added 2026-06-23 — confirm current hours before you go.
⚠ Seasonal or scheduled — always check before you go.
Pair it with
- Blue Sage Studios — Pair pasta-shaping with molten glassblowing nearby for a full afternoon of tactical, hands-on craft.
- Trolley Stop Record Shop — Dig through vintage vinyl inside a restored historic theater before heading over to knead dough by hand.
- Vacant Wheel Candle Bar — Blend a custom soy candle in Midtown before sitting down for an intimate BYOB pasta dinner.
Good to know
How much are tickets and how do I book?
Tickets run roughly $65 per person. Because classes are capped at around eight seats, you need to book in advance via the Della Terra website or monitor their Facebook page for upcoming schedule drops.
What is the alcohol policy?
It is strictly BYOB. Bring your own wine or beer to drink while you knead; Italian snacks are provided during the workshop.
What kind of pasta will we be making?
The menu rotates monthly depending on the workshop session. Past classes have focused on hand-shaped varieties like orecchiette, cavatelli, and ricotta gnocchi.
Where is the workshop located?
It takes place at the Della Terra facility inside a business park located just east of the Broadway Extension in Oklahoma City.
Plan a visit & invite your people →
Further reading: Official site · iateoklahoma.com
last checked: 2026-06-23