Filled Pasta Workshop

In this afternoon workshop, Tommaso will show you how make the perfect pasta dough; a classic lemon, spinach and ricotta filling; and three different types of filled pasta - tortelloni, capellacci, and caramelle. This class is perfect for those with a little experience of making pasta by hand.

Tortelloni - traditionally served on Christmas Eve in Northern Italy, this is a filled pasta shaped like a keyhole.

Cappellacci - Capellacci means ‘little hats’ in Italian. They originate from Ferrara in the Emilia-Romagna region and are traditionally stuffed with squash. However, they are delicious with a variety of fillings!

Caramelle - also from Emilia-Romagna, these are a wonderful filled pasta shaped like candies.

This filled pasta class is perfect for those with a little experience of making pasta and is a great follow on from our Pasta Shapes Workshop.

Good to know: Bread and dip on arrival. You’ll take away the pasta you’ve made which can be frozen at home. You’ll also be given some suggestions of alternative sauces to serve your pasta with.

Short afternoon class: 3.15pm until 5.15pm

Your teacher: Tommaso is a freelance Pasta Chef with over 10 years experience in hand made pasta making. He learned the traditional techniques with his Nonna working at his family’s restaurant in Padova, Italy. He then went on to work in the food industry in both London and Paris.

Allergens : egg, milk, wheat gluten (please ask for detailed allergen information)