Fresh pasta dough (ONE of the following selected by the Chef)
- Fresh semolina shaped pasta: ie. orecchiette, guitar spaghetti, strozzapreti, cavatelli, gnocchetti sardi or trofie.
Making of the handmade dough by the participants, explanation of the different techniques of pasta making. The participants will roll out, cut/ shape the dough. Explanation of shaping and cutting methods.
Typical Italian style fresh pasta sauce (ONE of the following selected by the Chef)
- Alfredo sauce
- Tomato and basil sauce
- Aglione sauce
- Or other typical sauces according to the season and to the teacher’s inspiration
Making of a typical sauce by the participants as a dressing for the fresh pasta kneaded at the beginning of the class.
Tasting of the fresh pasta dish prepared by the participants
Typical Roman Style Dry Pasta Dish (one of the following selected by the Chef)
- Cacio e pepe
Tasting of the Roman-style past dish prepared by the participants.
- All ingredients
- 2 pasta dishes
- Apron with the cooking school logo
- Recipe book
- Welcome drink
- Wine of the house
- Espresso coffee
- Certificate of attendance
During the lesson you will eat the fruit of your labour and enjoy food paired with a tasting of local wines. At the end of the class, we will relax together in the dining room, tasting the last recipe prepared in a joyful and friendly atmosphere.
Participants: 1-7 Minimum total number of 3 bookings required for this class to commence
Knowledge required: beginner-friendly, amateurs, experts. Class suitable for 13 years and over. If younger than 13 years, please contact us directly to discuss.
What to bring: Longhair ladies can bring hair clips in case they need it to be more comfortable. We suggest you wear different layers (in winter time) and comfortable clothes and shoes.
Cancellation policy: Refunds available 72 hours in advance only.
Dietary flags: We can accommodate some dietary restrictions including vegetarian options. PLEASE contact us in advance of the event so that we may accommodate appropriately.