The Art of Pasta Making: Agnolotti & Culurgiones

About this course

Participants prepare two fresh pasta doughs and use them to make agnolotti with ricotta and fine herbs, and Sardinian culurgiones filled with potato and pecorino. The workshop also covers two tomato-based sauces, including beef ragout and tomato and basil sauce, before the pasta is cooked and served with its accompanying sauce. Teaching is delivered through a group practical lesson, with traditional pasta-making techniques demonstrated and practised in the kitchen.

What you'll learn

• Prepare two types of fresh pasta dough
• Shape agnolotti and culurgiones
• Make ricotta and herb, and potato and pecorino fillings
• Prepare beef ragout and tomato and basil sauces
• Cook fresh pasta correctly

Is this course right for you?

The course is listed as suitable for all levels and takes place as a group practical lesson. Participants work through the pasta-making process in the kitchen, from preparing dough and fillings to shaping, saucing and cooking the finished pasta.

• Designed for learners across all stated experience levels
• Delivered in a group practical format

Before you go

• Sensible, flat-soled shoes are required; open-toed shoes are not advised.
• A Tupperware container is needed to transport products home.
• Ingredients, cooking equipment and teaching resources are provided for use during the course.
• An apron, tea towel and recipe booklet are included.