Fresh Milled Flour Revolution Part 2: Golden Durum, Fresh Pasta & The Ultimate Lasagna

Store-bought pasta is made from flour that was milled months ago. Freshly milled durum is a different thing entirely — golden in color, nutty in flavor, and full of character you simply can't get from a bag on the shelf. This class is about bringing that to your own kitchen.

Whether you already own a home grain mill and want to take it beyond bread, you love Italian food and want to taste what scratch pasta can really be, or you joined us for Part 1 and are ready to keep going — this is your room!

Holly Baumann, Chef Instructor, Cottage Baker, Hobby Farmer, Norway Country Bakery

Raised on her family's dairy farm, Holly built a distinguished career in fine dining and restaurant ownership — including reopening Waterford's beloved Cafe 213 — after earning her degree from Milwaukee Area Technical College. She now passes on her craft as a pastry instructor at her alma mater while running Norway Country Bakery, a transient bakery focused on locally sourced, artisanal ingredients.

Who This Class Is For: Fresh-milling enthusiasts, home cooks who love real-food cooking, Italian food and pasta lovers, curious foodies, and alumni of Part 1. This is a demonstration-and-tasting class — you'll watch, ask questions, and taste, but you won't be kneading or rolling yourself. It's not the right fit if you're looking for a fully hands-on cooking workshop, if you need a gluten-free or vegan meal (the class centers on durum wheat, and the lasagna includes dairy), or if you're an experienced pasta maker who already mills and laminates durum regularly.

What You'll Learn:

• How raw durum wheat berries become fresh flour — and why durum is the grain for pasta

• How to hydrate fresh durum flour, roll pasta sheets, and layer a flavor-packed lasagna

• Simple grain ratios and baker's percentages for adjusting dough based on moisture and grain type

• Tips and techniques to replicate fresh durum pasta and lasagna in your own kitchen

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What You'll Walk Away With:

• Knowledge: The confidence to take fresh-milled flour beyond bread and into pasta

• In Hand: A small bag of premium durum wheat to start milling at home, plus a recipe packet with exact measurements, dough variations, and step-by-step assembly instructions

• On Your Plate: A generous warm tasting of freshly baked durum lasagna during class

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What to Expect During Your 90 Minutes: Sit back and watch as Holly mills raw durum wheat berries on-site, mixes and rolls silky pasta dough, and builds a handcrafted lasagna layer by layer. Questions are welcome throughout, and you'll end with a warm taste of the finished dish.

Come hungry — reserve your seat today!