Master the art of pasta making and learn how to create our signature Fettuccine using the finest seasonal ingredients.
DurationMaster the art of pasta making and learn how to create our signature Fettuccine using the finest seasonal ingredients. Don your apron and roll up your sleeves as we guide you through the steps of creating, shaping, and filling pasta from scratch, whilst we whip up delicious sauces to pair with your fettuccine!
Our venues have weekly activations and theme nights to satisfy every mood. Our menu will always pay homage to our Italian heritage, while spicing things up with a modern and innovative twist.
Get your friends together to start your night on the town, enjoy a family dinner without the stress, bring your own party or try a date night done right. Our venues are vibrant and relaxed, offering the perfect combination of food, drinks and fun.
Cavatelli are a pasta shape from the Molise/Puglia region in Italy (& my MIL’s signature dish) made with Semola Flour. Easy to make and delicious to eat. You will also learn to make other shapes using the same semola flour. (This pasta can be made vegetarian/vegan)
This class gives you the opportunity to make fresh pasta and turn it into tagliatelle (all done from scratch). The sauce to serve your freshly made tagliatelle will be the one and only Bolognese sauce.
Fresh Pasta Classes are offered by Dominique Rizzo for all ages and skill levels. Dominique’s focus is on delicious, creative, healthy food drawing on her professional experiences and her vast range of food knowledge from her European and World travels.Â
Learn how to make traditional fresh pasta from scratch. We will teach you how to create different shapes of pasta such as tagliatelle (using a pasta machine and hand-cut), farfalle and ravioli. We will taste each pasta with matching sauces accompanied by a glass of wine.
Join Rosa Matto and Friends for a fun filled afternoon of preparing a variety of pasta to be enjoyed with some delicious sauces. You will make fresh egg pasta using a machine.
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