Join this truly Italian class and make a perfect pasta dough with only two ingredients, roll it by hand or by machine, cut tagliatelle, pappardelle, fettuccine, fill Ravioli and Tortelli ; add herbs or spinach for a traditional ‘Paglia e Fieno’.
With Water based pasta (typical of the South of Italy) experiment shaping orecchiette, trofie and fusilli
After making the pasta, we will prepare together the freshest pomodorino sauce in order to enjoy a lovely lunch together allowing time for questions, comments and a glass of wine!
Plenty of pasta to take home and your questions answered even after the workshop . That's the way we like teaching ... Mariella and Sue from The Forge House Bakery