Pasta Workshop 1.0

In the Motherdough U pasta course we will make an egg pasta, and a sourdough pasta dough using Motherdough discard. We will use these doughs to produce tagliatelle, pappardelle, and stuffed cappelletti. 

With pasta the hero, we will teach you to perfect 5 key Italian pasta dressings or sauces takes your pasta game to the next level. Once you master these, they become the backbone of many different dishes. Knowing how to nail these sauces (with secrets from Nonna), is the key to producing restaurant quality Italian food at home. 

We will combine the pasta and these dressings to equip you with the basics you need to produce delicious, authentic and traditional Italian "primi" (first courses). You will discover the power of simplicity. 

This is a full day course as we make and build each dish from scratch for maximum learning. Recipes will be provided.

At the end of the day you will know how to:

• Make fresh pasta from sourdough discard as well as a normal egg pasta
• Create handmade stuffed cappelletti
• Perfect 5 key Italian pasta sauce bases:
  • Rosso (Tomato)
  • Pesto 
  • Ragù - the real one from Bologna
  • Bianco (Garlic, white wine, parsley)
  • Burro Salvia (Sage, butter)
• Understand how to make a proper ragù - which is definitely not "bolognaise".