24th March, from 2:00 pm to 4:00 pm
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 (Please note a hard cheese is used in the pesto, please advise at time of booking so the recipe can be adapted if you are vegetarian). 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 and to make the pesto.
All courses and workshops include tuition, ingredients, packaging and recipe cards as well as provision of equipment and an apron during the session.
Please contact us before booking on if you have any special dietary needs as we endeavor to adapt recipes for special diets, however, we are not always able to substitute ingredients.
Bookings can be made up to 24 hours before the workshop commences (subject to availability of places).
See our Terms of Service for our cancellation/transfer policy.