Laurie is a former attorney turned pasta instructor and the owner of Pasta Made Simple, a business dedicated to making the art of pasta approachable and accessible. Through Pasta Made Simple, Laurie teaches all manner of pasta making—from traditional long strands and filled shapes to naturally colorful pasta textiles, and hand-formed southern style pasta. Laurie offers private in-home pasta classes, team-building events, and collaborative workshops with small businesses throughout Baltimore, Ocean City, and other nearby coastal communities.
Laurie currently serves as a Pasta Chef at Café Campli, voted Baltimore’s Best Italian Restaurant in 2024. She also teaches her signature pasta classes as an adjunct professor at Anne Arundel Community College and serves as a staff pasta instructor at Groundwork Kitchen, the Pandola Learning Center in Little Italy, and the Italian Cultural Center of Maryland.
Laurie holds dual A.A.S. degrees in Culinary Arts and Baking & Pastry Arts—with honors—from the Hotel, Culinary Arts & Tourism Institute at Anne Arundel Community College. She is a Certified Culinarian through the American Culinary Federation (ACF) and is ServSafe certified in both food safety and alcohol service.
