Pasta Course

This half day Course will show you how to make your own fresh pasta at home using the finest Marino 00 flour, a welcome change to shop bought factory processed or dried pasta! We will use traditional hand rolled and machine methods. Type 00 soffiata flour is very fine, milled from selected organic wheat, free of any enhancers or other additives and perfect for Pasta.

You will make a classic Northern Italian egg pasta dough, three sauces, beef and pork Ragu, béchamel and fresh Passata, these will then be used to build and authentic artisan classic Lasagne which you will enjoy for your lunch.....and to take home!

These 3 sauces can also be used as a base sauce for creating many other classic Italian sauces when you get home.

We will also cover some traditional pasta shaping techniques including creating and filling your own Ravioli and Tortellini with minced chicken, pea and wild mushroom stuffing and how to freeze or dry fresh pasta for future use.

You'll leave with our recipes, the knowledge to recreate them at home, 2 portions of chicken Ravioli plus a recipe to make an amazing creamy sauce at home, a selection of pasta dough shapes and a Lasagne take away!

Availability

We run this course on weekdays and weekends, mornings and afternoons. Please email or call us to find a suitable date