Holy Wisdom Monastery

Handmade Fresh Pasta Workshop: Exploring the Heritage of Fresh Pasta
2026-02-16 16:00 - 18:00 (America/Chicago) | Holy Wisdom Monastery, 4200 County Road M, Middleton, WI, 53562, United States
Rescheduled from Jan. 19 to Feb. 16
Join Holy Wisdom Monastery’s own Chef Felipe Saint-Martin in a hands-on cooking class, where you will learn how to make authentic northern Italian recipes on your own. In the first of its kind at Holy Wisdom, the Handmade Fresh Pasta Workshop will use cuisine to explore the relationship between agriculture and grains, as well as the diverse cultural iterations of bread- and pasta-making.
Using fresh ingredients grown on the monastery grounds, participants will knead, roll and cut their way to a delicious and heartwarming experience exclusive to Holy Wisdom.

Menu
Appetizer – Winter Root and Kale Salad

Creating a maple-mustard vinaigrette from scratch, learn about flavor diffusion while working with seasonal Wisconsin produce.

Main Course – Cappelletti al Brodo

After kneading, rolling and cutting pasta dough from scratch, participants will learn how to shape and stuff cappelletti pasta with locally grown squash, ricotta, parmesan and fresh winter herbs.
Substituting vegetables for meat, learn how to make a sweet, nutty broth traditionally served during winter in northern Italy.

Mocktail – Spiced Cranberry Glow

Complementing the winter menu, enjoy a non-alcoholic spritzer made of sparkling water, fresh cranberry juice, honey-ginger syrup and a hint of cinnamon. Served over ice with an orange slice.

Leader – Felipe Saint-Martin
Felipe Saint-Martin is the esteemed Culinary Director and Chef de Cuisine at Holy Wisdom Monastery in Middleton, Wisconsin, where he infuses Benedictine hospitality with innovative, sustainable cuisine. Originally from Brazil, Felipe’s culinary journey began in the vibrant kitchens of Rio de Janeiro before he immigrated to the United States, embracing new challenges with resourcefulness and perseverance. His career spans renowned establishments, including Claude Trois Gros Brasserie and Laguioli Lab in Brazil, and in New York City, where he refined his craft at acclaimed restaurants such as Gramercy Tavern and Eataly Market. In these fast-paced, Michelin-starred kitchens, Felipe mastered the art of blending bold flavors with refined techniques, working with top-tier chefs to create unforgettable dining experiences. Now at Holy Wisdom Monastery, Felipe crafts meals that celebrate the earth’s bounty, drawing from the monastery’s 130-acre restored prairie and gardens to create dishes that nourish body and spirit.

Cost and registration
$89/person.
Limited to 25 participants.
Wear closed-toe shoes that you feel comfortable standing in for about two hours, and have long hair tied back. Please be aware that this workshop cannot accommodate gluten-free or vegan dietary restrictions.
