Master fresh egg pasta, learning the tips and tricks behind this Italian staple!
The menu: Fresh egg pasta (tagliatelle – orecchiette – farfalle) – Fresh basil and spinach pesto
Level/ Suitable for: Beginners to intermediate. Those with an interest in Italian cuisine.
Skills/ techniques/ content covered: Pasta ingredients, kneading pasta dough, using a pasta machine, shaping pasta by hand, drying pasta, storing pasta, cooking pasta, adapting recipes.
Age suitability: 16 years upwards.
Suitable for: Vegetarians and Vegans – please advise at time of booking so the recipe can be adapted. For any other special dietary requirements, please contact us before booking.
Tutor: Claire or Louise.
Workshop Length: 2 hours.
Workshop Frequency: Approximately once a month.
What to bring: Feel free to bring along tupperware to package up your pasta. Packaging will also be available.
Please note: The pasta dough is made independently. You will work in pairs to roll your pasta dough.