The complete guide to pasta

About this course

Participants prepare three types of pasta dough, learning how to mix, knead, roll and shape the dough into tagliatelle, farfalle, orecchiette, fusilli and ravioli. They also assemble cannelloni with charred aubergine. Teaching chefs demonstrate each stage before participants recreate the dishes at their own stations. The class includes making fresh pesto, a sauce for the ravioli and a tomato sauce for the cannelloni, followed by eating the prepared pasta at the chef’s table.

What you'll learn

• Prepare three types of pasta dough using mixing and kneading techniques
• Roll and shape semolina dough into tagliatelle, farfalle, orecchiette and fusilli
• Use an Imperia pasta machine to produce thin sheets for ravioli
• Make fresh pesto, a light butter sauce and a tomato sauce
• Assemble cannelloni with charred aubergine and tomato sauce

Is this course right for you?

Listed as suitable for all levels, the class combines chef-led demonstrations with individual work at a station. Participants are expected to take part in the cooking rather than attend as spectators. The format includes preparing food and eating it at the chef’s table.

• Active participation is required; spectators cannot attend
• Vegan and vegetarian diets can be accommodated
• The class is not suitable for gluten-free diets

Before you go

• All ingredients, equipment and aprons are provided
• A digital recipe pack is included
• Prepared dishes can be eaten at the chef’s table or packed to take home
• Water is provided throughout, with a complimentary glass of bubbles or a soft drink on arrival