With any skill level and at any age you can learn how to make fresh pasta & gnocchi from scratch and prepare several sauces to accompany the different types of pasta. A hands on experience teaching how to make the dough, roll and cut to create an array of pasta, both long and filled.
With any skill level and at any age you can learn how to make fresh pasta & gnocchi from scratch and prepare several sauces to accompany the different types of pasta. A hands on experience teaching how to make the dough, roll and cut to create an array of pasta, both long and filled.
Dishes may include gnocchi with homemade pesto, pumpkin filled ravioli with a burnt butter & sage sauce and homemade fettuccine with a traditional ragu. Enjoy a hearty Italian feast on completion with what you have created and enjoy with wine and a stunning sea view.
Experience the simplicity of Italian cooking in a warm and friendly environment.
A range of hands on cookery classes are available for individuals, groups or tailored for your private celebrations.
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!
This class will show the difference between dried and fresh pasta, and just how easy it is to make your own from scratch.
Homemade pasta is so tasty, why not treat yourself whenever you feel like it? Learn the secrets to the perfect pasta and gnocchi dough,, and much more.
Pasta Sauces Cooking Classes are offered by Lori's Sense For Taste for all ages and skill levels. Lori’s classes will help you to discover your inner cook by developing your senses of taste for individual ingredients, allowing you to develop your own individual style of cooking.
Pasta Classes are offered by Michelina Lawson Catering for all ages and skills. Enjoy a private cooking class in your own home with friends and family. After learning to cook your favourite dishes, you'll sit down and enjoy all of your creations.
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