In this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.
DurationIn this step-by-step class, you will learn how to combine flour and eggs to make a soft, silky dough by hand and roll it using a pasta machine.
You will make two kinds of egg pasta typical to the Emilia-Romagna region, tagliatelle, and garganelli.
Tagliatelle, a well-loved and well-known pasta, are long, flat ribbons similar in shape to fettuccine.Garganelli are meant to look like a trachea – the tube connecting your nose to your lungs.
They are the equivalent of penne pasta, and they are formed by rolling a flat, square piece of dough into a cylindrical shape.
Traditionally, garganelli were made by rolling them along the piece of a weaving loom called a pettine in Italian – a comb. You will only find fragments of pettine for sale in antique markets and online, and an acceptable substitute is a ridged garganelli or cavatelli board.
The grooves the board makes aren't quite as fine as with a pettine, but the pasta still looks pretty, and it tastes the same. To accompany our pasta, we will cook a simple, tasty Sausage and Pea Ragu – and we will have lunch togethervirtually.
Ciao! My name is Marina, welcome to Pasta Journey!
In Italy, making pasta together is a Sunday tradition. We cook together and express our love for family and friends through food. My pasta journey began at four years of age in my Grandmother Benedetta’s kitchen in Sicily, where she taught me to craft my first handmade tagliatelle. I love to teach and can’t wait to share my family recipes with you.
Prior to arriving in Australia, I Iived in Bologna, the Italian capital of pasta making. There I learnt how to master different flours and to blend them properly with eggs or water.​
Shanghai, Taipei and Hong Kong have also be my home. During my time abroad, I would regularly prepare Italian food to remain connected to my heritage and family back home.
When living in Taipei, I also founded the successful in-home cooking school “Ginger Kitchen”.
Master the art of pasta making and learn how to create our signature Fettuccine using the finest seasonal ingredients.
Lasagne is a very wide, flat pasta ( sometimes with wavy edges ). It is typically served in alternating layers with cheese, a sauce, and often other ingredients such as ground beef, sausage or spinach.
Make your next egg pasta dish from scratch! Learn how to make long and filled pastas with the perfect sauce to go with it. Be an Italian if only for one day :)
The art of making home-made pasta truly is an art, and an unbelievably easy one to master. In this class we’ll make home-made vegan pasta dough from scratch (super easy). We'll make magical ravioli pillows filled with vegan ricotta, as well as another two pasta shapes.
Enjoy the simple intricacies in hand rolling perfect orecchiette, tagliatelle and pappardelle where your only tool is a simple rolling pin – the way nonna would have done it!
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