About this Event
Discover the flavors of fall and regenerative agroforestry
Join Seven Hills Farmstead for a hands-on pasta-making experience celebrating one of Italy’s most treasured ingredients: the chestnut.
Our evening begins with freshly roasted chestnuts, a beloved autumn tradition in Italy, before we roll up our sleeves and get to work making fresh pasta.
In this hands-on class, we'll start from scratch, combining a blend of traditional wheat and chestnut flours with fresh eggs to create a rich, flavorful pasta dough. You'll learn the techniques of mixing, kneading, and rolling the dough before cutting it into beautiful, rustic ribbons of pappardelle.
We'll celebrate the flavors of autumn by pairing our freshly made pasta with a hearty sauce of homemade Italian sausage and mushrooms harvested from our farm. A vegetarian version will also be available, showcasing the earthy flavors of seasonal mushrooms.
As we cook and share our meal, we'll take you beyond the kitchen and into the story of our chestnut orchard. Discover how we grow chestnuts using regenerative agricultural practices and explore how agroforestry—integrating trees, crops, and other elements of the landscape—can help build healthier soils, foster biodiversity, and create more resilient food systems.
We'll finish the evening on a sweet note with chestnut cantucci, traditional Italian biscotti made with chestnuts.
More than a pasta class, this is a taste of agroforestry—where agriculture, culture, and community come together.
Your ticket includes:
- Hands-on instruction in making fresh chestnut pappardelle from scratch
- Freshly roasted chestnuts
- Chestnut pappardelle with homemade Italian sausage and farm-grown mushrooms (vegetarian option available)
- Chestnut cantucci for dessert
- One glass of wine or beer
- Stories and insights from our chestnut orchard and regenerative agroforestry practices
All skill levels welcome.
Menu
Castagne Arrostite alla Brace
Wood-Roasted Autumn Chestnuts
Warm, flame-roasted farm-grown chestnuts—a timeless, evocative ritual of the Italian autumn harvest.
Pappardelle di Castagne ai Funghi e Salsiccia
Chestnut Flour Pappardelle with Wild Mushrooms and Artisanal Sausage
Hand-cut, fresh chestnut pappardelle showcasing a deep, nutty ribbon texture; tossed with farm-foraged mushrooms, sweet marjoram, and slow-braised Italian sausage in a rich, earthy reduction.
(Vegetarian option available with pan-seared local mushrooms and fresh herbs)
Cantucci alla Farina di Castagne
Chestnut Cantucci
Twice-baked Tuscan biscotti crafted with stone-ground chestnut flour and toasted nuts, offering a delicate sweetness and deeply fragrant, earthy finish.
This menu can be adjusted to be made vegetarian; however, it cannot be altered to be made vegan or gluten-free. ALLERGEN WARNING: TREE NUTS.
Event venue & nearby stays
Foundation Kitchen, 32 Cambridge Street, Boston, United States
Concerts, fests, parties, meetups — all the happenings, one place.