The Pasta Masterclass

You will start by kneading the dough, a gentle workout, and a chance to chatter as you knead.

The dough (and maybe you) will then need a little rest, giving time to make, and compare two pestos; the traditional Genovese Basil Pesto and a Rocket and Walnut Pesto, wonderfully peppery and which people are often delighted by. If pesto’s aren’t your thing, don't worry, there are other salsas and sauces that can with it. Just let me know.

You will then have the opportunity to do some blind olive oil tasting, an experience in itself; providing skill and knowledge for life.

By now the dough will have rested, the prep is done, the drinks topped up and you can relax, and gather around the table to create and shape your pasta. There will be at least 3 different pasta shapes. Firstly trofie, which is a short thin twisted pasta that originates from Liguria in Northern Italy, traditionally paired with the world-famous Genovese pesto. You will also learn how to make the orecchiette; little ear shapes, traditionally from the South of Italy, and Cavatelli also from the south of Italy. The shaping of the pasta is a wonderful time, it brings out the chatter and conversation flow.

Finally, you will learn some top tips on how to cook pasta pesto the traditional Italian way.

Of course, you get to eat, taste, and delight in a truly homemade Italian meal. Throughout the experience, you will be receiving several hints, tricks, and food inspiration. There are also opportunities to split into teams to allow for friendly competition!