Pasta Making classes
Everything from fundamentals on how to make the dough for fresh pasta, to the techniques for more advanced types of pasta or types of dough and some recipes.
“One thing is looking at videos, tutorials and other sources, but really some things cannot be explained or shown, some must be experienced.”
Classes about types of fresh pasta.
Find below the available classes and descriptions.
These workshops/classes are not a professional or personalized advice service, but an entertainment event to share ideas, a common passion, home cooking know-how, and to show how I cook for family and friends. The information is of general nature aimed and limited to the specific workshop/class.
Please read Terms & Conditions, Privacy Policy, and Allergens Page.
Class 1
Pasta Dough Basics
At a glance: Discover the essential techniques to make egg-based pasta, coloured pasta (black pasta, green pasta, red pasta), and the use of a pasta machine. Learn the techniques to make taglierini, tagliatelle, pappardelle, farfalle, fettuccine and other types of pasta.
The class: Making pasta dough (Classic and ink-squid), use of pasta machine and rolling pin, make pasta sheets to turn them in fettuccine, recipe for a sauce (may vary seasonally) and taste the pasta/dish.
Skills: Making the dough mix, kneading, machine use, rolling, making pasta, 5+ types of pasta, making sauce and complete the dish.
Duration: 2.5 hours
Group Size: 3 to 5 people
Price: £99 per person
Main allergens: Eggs, Flour (Wheat/Gluten), Squid ink (Mollusc), Cream (Milk) & Cheese (Milk), Spices. Other allergens might be present, if you have allergies, please speak up.
For further info see: Allergens Info page.
Class 2
Advanced pasta types - stuffed-pasta
At a glance: Techniques to make stuffed pasta, tortellini, ravioli and more. Prerequisite: the pasta dough basic class or knowing how to make egg based pasta.
The class: From pasta dough to stuffed pasta. Make pansotti (vegetarian ravioli). Stuffing mix preparation. Taste the pansotti.
Skills: 3 types of pasta shapes, guide and techniques.
Duration: 2.5 hour
Group Size: 3 to 5 people
Price: £99 per person
Main allergens: Eggs, Flour (Wheat/Gluten), Cream (Milk) & Ricotta (Milk) & Parmesan Cheese (Milk), Spices. Other allergens might be present, if you have allergies, please speak up.
For further info see: Allergens Info page.
Class 3
Rarity pasta types
At a glance: Learn the techniques to make other types of amazing “pasta”, like gnocchi, orecchiette and curzetti very different from the usual pasta dough.
The class: Make orecchiette and a sauce. Make potatoe-based pasta for gnocchi. Learn the basics for strong flour pasta.
Skills: Techniques, recipes and preparation.
Duration: 3 hour
Group Size: 3 to 5 people
Price: £135 per person
Main allergens: Eggs, Flour (Wheat/Gluten), Potatoes (Gluten), Semolina (Gluten), Cheese (Milk), wines and alcohols (may contain Sulphur Dioxide). Other allergens might be present, if you have allergies, please speak up.
For further info see: Allergens Info page.
