Piccolo's Pasta + People

Vancouver · Squamish · Whistler

Piccolo's Pasta + People

A table for you
and your people.

Private pasta dinners in your home, and hands-on lessons for those who want to learn the craft. Hand-rolled, the old way.

Inquire

About

Flour, eggs, and a wooden board.

I'm the pasta maker behind Piccolo's. Every noodle I serve is rolled and cut by hand, the way it's done in small kitchens across Italy — no machines, no shortcuts.

The food matters, but the table matters more. Piccolo's is about pasta and people — bringing the ones you love around a meal made entirely from scratch, right in front of you.

Rolling out a sheet of fresh pasta dough by hand in a home kitchen.
Freshly folded triangle agnolotti resting on parchment.

Private Dinners

Dinner at your table.

A multi-course pasta dinner cooked in your kitchen, served at your table. Watch the pasta come together — from dough to plate — then sit back and enjoy a meal made entirely from scratch.

  • 2–10 guests
  • 3–5 course tasting menus, built around the season
  • Fresh handmade pasta — tagliatelle, ravioli, gnocchi, and more
  • Locally sourced ingredients
  • Optional wine pairing
Inquire about a dinner

Pasta Lessons

Learn the craft with your hands.

A relaxed, hands-on lesson where you'll make pasta from scratch — mixing the dough, rolling it out, shaping it together — then sit down to eat what you made.

  • 1:1 or small groups up to 6
  • Held in my home or yours
  • 2.5–3 hours, including the meal
  • All ingredients and equipment provided
  • Take home extra pasta and the recipe
Inquire about a lesson
Hand-rolled garganelli being shaped on a wooden gnocchi board with a rolling pin.

From the board

The shapes.

Every one rolled, cut, and folded by hand. No machines, no shortcuts.

Sheets of freshly filled tortellini drying on a wooden table.
tortellini, drying
Ricotta filling being placed on squares of pasta dough.
ravioli, mid-fill
A baking tray full of folded tortellini ready to cook.
tortellini, by the tray
Hand-pinched farfalle bow ties on a wooden cutting board.
farfalle
Hand-rolled tagliatelle nests on a wooden board.
tagliatelle
Cavatelli rolled by hand and dusted with semolina.
cavatelli
Spinach pasta with hand-stuffed ricotta filling, in progress.
spinach + ricotta
Orecchiette pressed by hand on a wooden board, with a cookbook in the background.
orecchiette

How it works

Three steps to the table.

Say hello

Send an inquiry with your date, group size, and the occasion. I'll get back to you within a day or two.

We plan the menu

We'll build a menu around the season, your table, and any dietary needs — shapes and all.

I bring the board

Flour, eggs, equipment — everything comes with me. You just gather your people.

FAQ

Good things to know.

Where do you travel?

I cook across Vancouver, the North Shore, Squamish, and Whistler — and most places in between along the Sea to Sky.

What does it cost?

Every event is custom — it depends on the menu, group size, and location. Tell me what you have in mind and I'll send you a quote, no obligation.

What do you need from my kitchen?

Not much. A standard home kitchen is plenty — I bring the ingredients, the board, and all the equipment.

Can you work around dietary needs?

Vegetarian menus are easy, and most allergies can be worked around. Mention anything important in your inquiry and we'll build the menu together.

Who are lessons for?

Anyone who wants to get their hands floury — one-on-one or groups up to six. Date nights, birthdays, and team get-togethers all work well.

Inquire

Let's plan something.

Tell me what you have in mind and I'll be in touch within a day or two.