Pasta Master

About this course

This class combines chef-led demonstrations with paired work at cooking stations. Participants make pasta dough from scratch, roll it using an Imperia pasta machine and shape it into tagliatelle, farfalle and vermicelli. The teaching also covers three sauces and how to match them with different pasta shapes, with each participant preparing a creamy mushroom sauce. The finished pasta is eaten at the chef’s table, alongside a rocket and radicchio salad.

What you'll learn

• Make fresh pasta dough from scratch
• Roll pasta dough using an Imperia pasta machine
• Shape dough into tagliatelle, farfalle and vermicelli
• Prepare a creamy mushroom sauce
• Match pasta shapes with different sauces

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. A learner booking alone may be paired with another participant, so the format involves working alongside someone else as well as preparing individual elements.

• Cooking is carried out in pairs at shared stations
• Solo attendees may be paired with another learner

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is included.
• The class can be adapted for vegan and vegetarian diets but is not suitable for gluten-free diets.
• Participants can eat their pasta at the chef’s table or pack it to take home.