Anyone who has already put their hands to fresh pasta making will know how satisfying rolling a silky dough is. When you start to get confident, it can become a bit of an addiction. You’ll find yourself having fun trying to create new shapes, sauces or fillings.
DurationAnyone who has already put their hands to fresh pasta making will know how satisfying rolling a silky dough is.
When you start to get confident, it can become a bit of an addiction. You’ll find yourself having fun trying to create new shapes, sauces or fillings.
But as for any craft, to be able to create, you need to master your basics and that is what we’ll be looking at in this workshop.
Lunch included:
We want Willow Vale Cooking School to reflect the growing movement towards a more sustainable lifestyle, respecting what we eat and showcasing the provenance and production techniques.
Plant based food is very much on the agenda at our school. We are lucky that our garden blesses us with the most delicious and nutritious vegetables in seasons, growing multiple opportunities of our ‘roots to leaves’ philosophy.
We believe that less meat and fish and more plants is the way to leading a more sustainable lifestyle.
With cooking classes run by legendary chef Bruno Loubet and organically grown produce hand-picked straight from the farm. We also try whenever possible to use the fantastic produce available in our region.
Looking for a fun activity to get all your family involved? Or want to make pasta without all the fuss and equipment? Learn how to hand-make your own fresh and scrumptious pasta in this fun virtual cooking class!
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!
This class will show the difference between dried and fresh pasta, and just how easy it is to make your own from scratch.
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)
This class gives you the opportunity to make fresh pasta and turn it into tagliatelle (all done from scratch). The sauce to serve your freshly made tagliatelle will be the one and only Bolognese sauce.
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