Shaped Pasta Workshop

A great introductory workshop for those interested in learning the art of handmade pasta. Experienced pasta chef Tommaso will show you how to make and roll the perfect pasta dough. You’ll then be taught the delicate of art of creating four different pasta shapes - Malloreddus, Orechiette, Cavatelli and Busiate.

Malloreddus is made in in Sardinia for special occasions. In fact, it is common for a newly wed couple to take some home and eat as their first meal! They are traditionally hand-rolled on a round reed basket, but we’ll show you how to make these shapes using a gnocci board.

Orechiette get their name from their appearance - they look like little ears! This type of pasta is typical of the Apulia region of Italy.

Cavatelli, or ‘little hollows’ look a bit like shells and the perfect vehicle for holding sauce. Yum!

Busiate are a gorgeous corkscrew pasta shape, orginally from Trapani in Western Sicily.

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 what sauces to serve your shapes with.

Short afternoon class: 1pm until 2..30pm

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)

We recommend following this class with the slightly more advanced Filled Pasta class to futher your skills at pasta making.