Parents – enjoy this time with your teen as you learn to cook both fresh and dried pasta, as well as a variety of sauces to complement specific shapes. You will make fresh egg pasta dough by hand, then roll, cut it into several different shapes, and use it. On the menu: Fettuccine Alfredo (fettuccine with cream and cheese); Orecchiette (‘little ear’ pasta) with Sausage and Peppers; Pappardelle (wide ribbon pasta) with Spinach and Ricotta; Cheese-Filled Ravioli; and Spaghetti with Cacio e Pepe (minimalist cheese and mixed cracked pepper). Location: St. Mark’s. Class Cost: $80 per parent-teen pair (each additional teen is $40).