Andrew Wood, chef at Center City’s Russet, is known for his serious commitment to cooking local food. Turns out he has another specialty: fresh pasta. It’s a skill he learned from a Piedmont-trained mentor; and now he’s paying that precious know-how forward with a once-monthly class at Russet. The three-hour session starts in the kitchen, where Wood demonstrates how to mix up, roll out and cut his egg-yolk-rich dough. Students each get hands-on experience making the noodles. While Wood cooks up the class’s handiwork, students move to the dining room for antipasti before sharing a pasta feast, family style. “I want people to walk away feeling confident they can make pasta at home,” says the chef. In fact, his favorite part of the class is actually after the fact, when he spies photos on social media of his proud students’ independently made fresh pasta. $85, BYOB, visit SideTour.com for tickets.