This workshop will teach you how to make 3 different pasta doughs including traditional meat lasagne, gnocchi, spinach & ricotta ravioli and fettuccine.
Learn to make fresh pasta from scratch! This workshop will teach you how to make 3 different pasta doughs including traditional meat lasagne, gnocchi, spinach & ricotta ravioli and fettuccine.
Aldente cooking and kitchen cafe is a place where friends and family come together to be inspired by rich Italian food and culture, fresh Yarra Valley produce and Mediterranean cuisine! We are situated at the stunning Billanook Estate winery 45 minutes east of Melbourne in the Yarra Valley.
Aldente cooking classes provide the opportunity to experience a traditional Italian feast. We bring you rustic home style Italian cooking, freshly made pastas, sauces woodfired pizza and traditional Italian dishes passed down through the generations of our family. All crafted to accompany Billanook Estate’s finest wines.
This class will show the difference between dried and fresh pasta, and just how easy it is to make your own from scratch.
Although dried pasta is cheap and readily available, there is nothing like fresh homemade pasta. If you have never attempted making fresh pasta before, this is the class for you!
Fresh Pasta Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.Â
In this class you will learn how to make tortelloni with one of the most decadent fillings: the simple and delicious combination of slowly roasted spinach and ricotta. Also, we will make the delicate EGG YOLK ravioli (uovo in raviolo) using the same filling.
Cavatelli are a pasta shape from the Molise/Puglia region in Italy (& my MIL’s signature dish) made with Semola Flour. Easy to make and delicious to eat. You will also learn to make other shapes using the same semola flour. (This pasta can be made vegetarian/vegan)
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