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Pasta Making Cookery Class Recipes – Tortellini; Tagliatelle; Cacciatore;

Pasta Making Cookery Class Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes at home. 

We Made:

  • Spinach & Ricotta Tortellini; Herb Pesto; Chicken Cacciatore; Tagliatelle;

Spinach & Ricotta Tortellini

For the pasta dough (makes more than needed for this recipe, use to make Tagliatelle & Spaghetti); the rule of thumb is 1 egg, 100g flour and scale up.

  • – 2 medium eggs
  • – 200g ‘00’ flour, plus extra for dusting

For the filling for 4 people – depending on portion size

  • – 200g ricotta
  • – 2 cloves of garlic, minced
  • – 200g grams of spinach, cooked in salted water and then squeeze it out
  • – 30g Parmesan, grated
  • – 1 lemon, zest only
  • – pinch grated nutmeg
  • – salt and freshly ground pepper
  • – knob of butter, to serve


For the Pasta Dough

  1. Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
  2. Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
  3. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  4. Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
  5. Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting, if you prefer thinner pasta go to the last setting. Using a 9cm cutter, cut out circles.

For the Filling

  1. Mix the ricotta, parmesan, spinach, garlic, lemon zest, nutmeg and a pinch of salt and pepper until well combined.

To Assemble the Tortellini

  1. Spoon a heaped teaspoon of filling inside each pasta circle and fold to create a half moon shape. Wet the edges and press down. Pull the two narrow ends together to form a tortellini shape.
  2. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well. Serve the tortellini with the herb pesto spooned over the top

Follow the pasta dough recipe above.

  1. Roll the pasta dough to the 2nd to last setting using the rollers, the ideal length is 40-50cm. Dust the cutting attachment and run the dough through, pile in small mounds ready to cook. Use the wide part on the attachment for tagliatelle and the narrow for spaghetti.
  2. Have a large floured board or tray ready and place loosely gathered bundles of tagliatelle onto it. Repeat the process for the remaining pasta dough.
  4. At this stage the pasta can be covered and stored in the fridge under cling film. You can also freeze individual portions, making sure they are well wrapped up.

    To cook the pasta, bring a large pan of salted water to the boil. About 100g per person is good, shake off any excess flour. Drop your tagliatelle into the water, Cook for 2 minutes, Drain, season and combine with the sauce of your choice before serving immediately.


For the pasta (makes more dough than needed for this recipe)

  • 70g spinach (blanched)
  • 4 large free-range egg yolks
  • 200g ‘00’ flour, plus extra for dusting


  • Blanch the spinach by placing the leaves into a pot of boiling water for 1 minute, immediately transfer to ice/cold water. Drain and squeeze as much liquid out as possible, using a cloth. The more you reduce the liquid, the less extra flour you will need.
  • Make the spinach-egg mixture really smooth, ideally use a food processor.
  • Add the flour and whizz again to combine – the mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge for 30 mins.

Herb Pesto – this was Pre-Made for you.

You can go to town with pesto – use up herbs in the fridge – add spinach or rocket…taste and adapt to the flavour you want.  You can do this all by hand, or pop it in the blender.

Ingredients –  Serves 2:

  • – 1 clove of garlic
  • – Handful of fresh basil
  • – Handful of chives
  • – Handful of parsley
  • – 1 Tbsp of pine nuts, toasted lightly
  • – 25g of freshly grated Parmesan cheese
  • – olive oil
  • – Salt, black pepper and lemon juice to taste


  1. Peel the garlic, and along with roughly chopped basil, by parsley and chives, blend in a food processor.
  2. Add the pine nuts to the mixture and blend again, same with the parmesan.
  3. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  4. Add most of the remaining cheese, then season with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  5. Add a squeeze of lemon juice at the end

Chicken Cacciatore

Ingredients – Serves 2:

  • – 4 chicken thigh, skinless and boneless
  • – 1 shallot, diced
  • – 2 cloves of garlic, minced
  • – 1 red pepper, de-seeded and sliced
  • – 400g chopped tomatoes
  • – Handful of fresh cherry tomatoes
  • – Handful of olives of your choice
  • – 2tbsp of capers
  • – 100ml of red wine
  • – 1 tsp of sugar
  • – 2 sprigs of thyme or rosemary or oregano
  • – 6 basil leaves
  • – 1 bulb of mozzarella, shred into pieces
  • – 1tbsp of olive oil
  • – Seasoning


  1. Pre-heat your oven to 185C.
  2. Place a heavy skillet on medium heat with a splash of oil.
  3. Season chicken thighs with salt and pepper and sear of in the pan, remove from the pan and leave on side for now (chicken doesn’t need to be cooked through yet).
  4. Add another splash of oil in the same pan and sauté onions for a couple of minutes, followed by garlic.
  5. Next comes the red pepper, cook for another minute.
  6. Now pour in the red wine with sugar and reduce by half, followed by cherry tomatoes, fresh tomatoes, capers, chopped thyme and olives. Simmer for ten minutes, correct seasoning, place the chicken on top and bake for roughly 15 minutes, or until the chicken is cooked through.
  7. Right before serving, place mozzarella on top and melt in the oven.
  8. Garnish with chopped basil leaves.

Romesco Sauce – as an alternative to cacciatore

Ingredients – Yields 3 cups

  • One 450g jar of roasted red peppers, drained
  • ½ cup raw or roasted almonds (unsalted)
  • ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
  • 2 medium-to-large cloves garlic, peeled and quartered
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine sea salt, to taste
  • ¼ teaspoon cayenne pepper
  • Add toasted pine nuts and Gorgonzola cheese to add flavour and texture. 


  1. In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
  2. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency and then taste, add more seasoning if required
  3. Can be stored in a jar in the refrigerator for 4-5 days. Use as a sauce for arancini and many other dishes.

We Hope You Enjoyed The Class

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