Fresh Gluten-Free Pasta Cooking Class

About this course

Participants prepare gluten-free egg pasta from scratch, working through kneading, rolling and shaping techniques for forms including tagliatelle, pappardelle and cavatelli. The class also explores beetroot-infused pasta and spinach and ricotta gnudi. Alongside the pasta, participants cook tomato and dairy-based sauces and consider how different sauces can be paired with the pasta they make. The teaching is practical, with learners preparing and cooking the dishes during the session before tasting what they have produced.

What you'll learn

• Knead, roll and shape gluten-free egg pasta
• Form long and short pasta shapes, including tagliatelle, pappardelle and cavatelli
• Use beetroot to add natural colour to pasta
• Prepare spinach and ricotta gnudi
• Cook tomato and dairy-based sauces suitable for pairing with pasta

Is this course right for you?

The course is listed as suitable for all levels and involves active participation in preparing, shaping and cooking pasta during the class. The format may suit learners who want to work through the process of making gluten-free pasta from scratch.

• Suitable for learners at all levels
• Requires participation in practical cooking activities

Before you go

• The classroom is not entirely gluten-free, as ingredients containing gluten are used for other classes.
• Participants can take leftovers home after the class.