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!
We spend the day celebrating Italian cuisine and culture. In particular, we will explore the flavours of Modena. Firstly you will be welcomed with typical Italian ‘stuzzichini’ and either a Moka coffee (a true Italian coffee), juice, or a glass of bubbles.
We spend the day celebrating Italian cuisine and culture. In particular, we will explore the flavours of Modena. Firstly you will be welcomed with typical Italian ‘stuzzichini’ and either a Moka coffee (a true Italian coffee), juice, or a glass of bubbles.
Learn the secrets behind perfect pasta. Once you master the art it is so easy to do at home. We will demonstrate how to make the perfect dough, which ingredients to use and where to find them.
Discover how simple it is to make and cook your own fresh pasta in this hands-on weekend course. Learn the techniques of making pasta dough, rolling it out, cutting into fettuccine or filling and shaping into ravioli or tortellini, before using in a variety of dishes.
We start by mixing the pasta dough and kneading till smooth, then resting, rolling and cutting the dough to make tagliatelle. This is then cooked and served with a seasonal sauce, followed by dessert. For ages 8-16.
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