The Accidental Pasta Pro

Alyssa Larson, the creator and instructor behind What.The.Forkkkk, began her foray into Wilmington’s food scene almost by accident.

“It truly was just to start learning more about social media because I work in paid media for my regular job, and I wanted to learn a little bit more and be more well-rounded,” Larson said. “So it kind of started as a social experiment and a way for me to put some of my recipes out there.”

The account took an unexpected turn after Larson began experiencing health issues that led to an elimination diet. She began exploring gluten intolerance and the additives, preservatives and pesticides commonly used in commercially produced foods.

Larson said she believes it’s not always gluten that is the culprit; sometimes it’s the other things added to mass-produced foods, or even the way they are processed.

“I have friends who (have celiac disease) and can go to Italy and eat pasta the entire time they are there because it’s made with fresh ingredients,” Larson said. “Dried pasta is forced through a quick-drying process in order to package it right away, and that does change the gluten structure.”

Out of curiosity about whether homemade bread and pasta would be more digestible for her, Larson dove into learning to make pasta and bread from scratch and began sharing the process online.

“Once I started sharing this, my Instagram really took off,’ she said. “So it kind of started a little bit by accident.”

Kim Rhine, owner of Freya’s Haus, a bottle shop and event space in Scotts Hill, had been following @what.the.forkkkk on Instagram for a while when she reached out to see if Larson would host a pasta-making class at Freya’s.

Larson admits that her first reaction was, “I don’t teach.”

But Rhine encouraged her to give it a try, offering her full support for the first class.

Larson eventually acquiesced, and the class sold out within the week.

“The first class was an amazing time,” Larson said. “And people kept asking me when I would do another one. It was never really a dream of mine to own a side business, but it’s been a fun way to get out and meet people since I work remotely.”

Larson has settled into a rhythm of hosting two to four classes a month at various Wilmington-area venues. At a recent class held downtown at Market House Beer & Wine, attendees made lemon-infused pasta while enjoying a wine tasting and charcuterie. She also offers private classes, which can be customized for groups celebrating special occasions, girls’ nights or simply looking for a different way to spend an evening together.

“It’s a fun night out for friends to learn something new,” she said.

While the classes are designed to be approachable and fun, Larson’s own exploration of food and gluten intolerance naturally finds its way into the experience. She is careful not to position herself as a medical or dietary expert, but her personal journey has given her a deeper appreciation for fresh ingredients and the process behind making food from scratch.

That interest has also led Larson to expand her offerings. She has begun incorporating gluten-free pasta-making classes into her schedule. The gluten-free classes still center on pasta, but Larson takes extra precautions to minimize cross-contamination, such as using only disposable containers to portion ingredients and using entirely gluten-free ingredients.

For those who want to learn how to make fresh pasta – regardless of dietary restrictions – the experience remains the same at its heart: gather around a table, get your hands dirty and make something from scratch.

And Larson is quick to point out that the goal isn’t perfection. Instead, it’s about the process – and perhaps the best part is getting to sit down and eat what you’ve made.

To learn more about upcoming What the Fork pasta classes and private events, follow @what.the.forkkkk on Instagram.