Learn the dying art of making pasta entirely by hand and enjoy a truly unique experience!
Under the expert guidance of Silvana, a professional artisan pasta maker from Napoli, you will learn all there is to know about pasta, and will create some of the most unusual and beautiful pasta shapes, traditional in Italy but virtually unknown in UK.
Each month there is a new pasta to learn, new flours and flavours to explore, so you can come over and over again to refine your skills and enjoy a relaxing and fun afternoon with friends, old or made on the day!
In the real Italian spirit, you will eat together with all the other guests, bonding over the delicious food you have made.
Suitable to anyone, you do not need to have made pasta before.
What to expect:
Upon arrival, you will be warmly greeted by Simin or Silvana.
You can relax and release your inner Italian, and chat with your fellow pasta makers. Whilst waiting for the class to be ready, you can order an authentic italian coffee at the bar.
When ready, Silvana will call you around a large table and you will all settle in ready to knead and shape the dough into the most delicious pasta.
In this 2-hours, hands-on workshop, you will learn:
A brief introduction to the history of pasta
How to mix different flours and other ingredients to obtain a smooth pasta dough
How to handle, pull and fold the dough to obtain the pasta shape of the month
How to match pasta and sauce
The best cooking technique for the perfect pasta al dente
And best of all, at the end of the lesson you will get to enjoy the delicious fruits of your labour.
The recipe will be emailed within 3 working days after the lesson.
2017 pasta shapes list:
January: Tortelloni filled with walnuts and gorgonzola, served with sage and butter.
February: Lorighittas, served with a white puttanesca sauce (no tomato. Contains anchovies). Vegetarian option available. contact me for details.
March: Black potatoes gnocchi (squid ink), served with prawns and chickpeas (vegetarian option available, contact me for details)
April: Lumachelle served with savoy cabbage, potatoes and sausages (vegetarian option available. Contact me for details).
May: Maccheroni al ferretto, served with alla norma sauce (tomato and aubergines).
June: strascinati, served with belle peppers and tomato sauce (contains anchovies. If needing vegetarian, contact me for details)
July: Bi-coloured (green and yellow) sagne 'ncannulate, served with tomato and ricotta sauce.
September: Wholewheat orecchiette, served with broccoli and garlic (contains anchovies). Vegetraian option available, contact me for details.
October: Fusi Istriani, served with beef and garden peas ragu (vegetarian option available, contact me for details).
November: Rigatoni alla Gricia (pecorino and guanciale sauce). Vegetarian option available, contact me for details.
December: Culurgiones (sardinian pasta filled with potatoes), served with tomato sauce.
Allergies, Intollerances and special diets:
I am happy to make adjustments to suit special dietary needs, I need at least 12 days notice in order to make the necessary adjustments. Please contact me after booking and I can arrange
For gluten intollerant and celiacs, I run a parallel gluten-free artisan pasta making workshop every sunday morning: you will make the exact same pasta of the month, but gluten-free. Please check my other event on trymykitchen.com or contact me for more informations.
Drinks are not included but available to be purchased on the premises.
What you need to bring:
Wear comfortable clothes, a short sleeved t-shirt and flat shoes.
Please, if possible, avoid wearing nail polish and hand jewellery.
Please bring an apron or an old t-shirt to protect your clothes.