Join Chef Nicla Gallione (originally from Liguria, Italy) for a fun, hands-on class making traditional hand-rolled pasta.
DurationJoin Chef Nicla Gallione (originally from Liguria, Italy) for a fun, hands-on class making traditional hand-rolled pasta. These are classic pasta shapes such as orecchiette, strozzapreti, and others you can make at home without a pasta machine! All you need are the skills, a rolling pin (or a wine bottle), a few ingredients and a workbench.
You'll also learn to make a simple pasta sauce or two to go with the pasta. This class is Vegetarian.
We’ve collaborated with Hippopatamus restaurant at the Museum (now QT) Hotel on a “Dine with Monet” Wellington-on-a-plate event where the chefs recreated recipes from Claude Monet’s life in Giverny; in 2018, Sofitel joined Savour to bring to life the era of the Parisian Belle Epoque with an evening of fine dining, cabaret music and culinary history.
More recently, the fabulous culinary gastronomad and Kiwi icon, Peta Mathias, joined us for a series of cooking workshops at Te Papa Museum to celebrate love and food stories from her book "Eat Your Heart Out" and will return in October 2021 to launch her new book, 'Shed Couture', with an afternoon of food, fashion and fun!
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