Fresh hand-shaped pasta

About this course

The class introduces traditional semolina pasta dough, covering mixing and kneading before participants practise shaping trofie, malloreddus and strozzapreti. Demonstrations from the teaching chef guide the process, with participants working in pairs at cooking stations to prepare their pasta. Participants also observe pesto alla Genovese being made, then cook and toss their pasta with the sauce, Parmesan and pasta water before eating the finished dish at the chef’s table or packing it to take home.

What you'll learn

• Prepare a classic semolina pasta dough
• Apply kneading techniques to pasta dough
• Shape dough into trofie, malloreddus and strozzapreti
• Prepare pesto alla Genovese
• Cook and combine fresh pasta with pesto, Parmesan and pasta water

Is this course right for you?

Listed as suitable for all levels, the class is structured around demonstrations followed by paired cooking at shared stations. Solo attendees may be paired with another participant, so the format involves working collaboratively as well as preparing food individually.

• Solo bookings may be paired with another attendee
• The class can be adapted for vegan and vegetarian diets
• It is not suitable for gluten-free diets

Before you go

• All ingredients, equipment and aprons are provided
• A digital recipe pack is included
• Participants can eat their finished pasta at the chef’s table or pack it to take home
• Vegan and vegetarian adaptations are available, but gluten-free diets cannot be accommodated