Fresh pasta is a delight, and learning to make it is a life skill that stays with you. During this workshop, we look at all things pasta – from mixing
Fresh pasta is a delight, and learning to make it is a life skill that stays with you. During this workshop, we look at all things pasta – from mixing and kneading pasta dough, rolling techniques, filling and shaping. Chef Salvatore will teach you how to make royal pasta which is richer and brighter in colour due to using more egg yolks.
Combination of hands-on cooking and demonstration, this extended class includes time to enjoy eating your dishes in the dining room. You will leave with plenty of leftovers and the confidence to cook more delicious dishes at home.
All classes are adaptable for most allergies and preferences, just let us know in the notes when booking.
Examples of what you might cook: things may change, trust us it will be delicious!
Tortellini with ricotta, baby spinach, toasted pine nuts, garlic, fennel, sun-dried tomato, parmesan cheese and fresh basil;
Filled pappardelle with pancetta, leek, parmesan, asparagus, sage, thyme, with tomato and herb sauce.
Tagliatelle – Ribbon-shaped pasta from Marche region of Italy.
Glass of fizz, beer or soft drink on arrival. We have a great bar with some amazing wines, beers, a range of spirits, soft drinks and cocktails to enjoy – additional beverages can be purchased using cash or card.
All ingredients provided, you will enjoy eating the food you create in the dining room at the end of the class, take home any leftovers, bring containers or use our simple ones.
Copies of the recipes will be emailed to you after the class.
The added bonus is the washing up is all done for you!