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In this afternoon workshop, Tommaso will show you how make the perfect pasta dough; he’ll then guide you through two traditional pasta shapes (Malloreddus and Orecchiettte) ; as well as one filled lemon and basil ricotta ravioli pasta; all rolled and shaped by hand! He will communally cook and talk you through how to cook your ravioli and show you how to make a classic herb butter sauce. At the end is an opportunity to informally enjoy your cooked ravioli with fellow class mates. The rest or your uncooked pasta will be boxed up for you to take home and enjoy - great frozen for another day!
Tommaso is a freelance pasta chef with over 10 years’ experience in handmade 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.
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.
Afternoon class: 1pm until 4pm
Allergens : egg, milk, wheat gluten, rye gluten, sesame (please ask for detailed allergen information)
Check here for Course Information, Terms and Conditions before booking
