Fresh PastaOn this half day or evening workshop you will learn how to prepare and cook fresh pasta including ravioli, tortellini and fettuccine
Fresh pasta is fun and easy to make. As well as fresh egg pasta we make fresh vegetable colours for green and red pasta. We then use this coloured pasta to make stripped farfalle. Other dishes include sweet potato filled agnolotti with sage brown butter and restaurant style spinach and ricotta ravioli with a fresh tomato dressing. Leftover pasta is turned into tagliatelle. There is always filled pasta to take home so please bring some storage containers.
Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home.
The workshop starts promptly at 10am and finishes at 2pm. For lunch, we eat some of what we made in the morning.
Please note, this workshop is suitable for pescetarians / vegetarians (we use cuttlefish ink in black pasta, but you can opt to not use this one). It is not suitable for coeliacs or vegans. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of the day’s recipes is also provided at the end of the workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues, allergies and dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.