About this class

Create a range of authentic and elegant Italian dishes using traditional pasta-making tools and techniques.

In this class working in pairs, will mix, knead and shape authentic pasta dough. We will create a range of doughs including egg and semolina and learn how to add vibrant natural colourings like spinach. You will practise your pasta-making skills using cavarla and malloreddus boards and bicicletta and fluted ravioli cutters to hand roll and craft a variety of pasta shapes.

The focus is firmly on the pasta, so Jethro will demonstrate simple sauces and fillings that let the delicate flavours and texture of your fresh pasta sing: for the sauces, burro e salvia (butter and sage) and salsa di pomodoro (fresh tomato); and for the fillings, spinaci e ricotta (spinach and ricotta) and purè di zucca (pumpkin purée). Buon appetito! 

Dietary information: This class is suitable for vegetarian diets; the menu contains eggs, dairy and gluten – and involves cooking with seeds. For any other allergies or dietary requirements, please contact us to discuss before booking.

“Enjoyed the pasta rolling experience & guided step-by-step process with really clear instructions.” “Liked learning new skills, trying the pasta machines and tasting what we made! Will definitely make pasta at home now.”

What previous participants said