Discover how simple it is to make and cook your own fresh pasta in this hands-on weekend course.
Learn the techniques of making pasta dough, rolling it out, cutting into fettuccine or filling and shaping into ravioli or tortellini, before using in a variety of dishes.
Make a range of delicious recipes to take home and enjoy, with techniques you will use again and again.
Our small classes and hands-on teaching means you'll gain practical skills and a greater understanding of the foundation of Italian food.
- Fresh egg pasta, with flavoured varieties
- Tagliatelli with carbonara sauce
- Ragu all bolognese
- Ravioli with spinach and ricotta
- Pesto sauce
- Aged 17 and over