You make beautiful, silky pasta dough with 2 types of flour and eggs, then prepare three types of pasta and some classic potato gnocchi plus 4 sauces. You’ll get all the tips and tricks from real Italian cooks who’ve been making pasta since they were children! We make ravioli filled with ricotta and spinach in butter and sage sauce, Ligurian corzetti shaped with a wooden stamp, served with a classic basil pesto (Nicoletta’s family recipe), iconic tagliatelle with a luscious tomato‑vegetables sauce and soft potato gnocchi with a fresh, intense raw tomato/roasted bell pepper sauce.

This workshop includes an abundant tasting (enough as a lunch or dinner).
Please remember to take some food containers with you in case there are any leftovers!

Dates: Friday 21 March 2025; Saturday 12 April 2025; Thursday 24 April 2025; Tuesday 29 April 2025; Saturday 17 May 2025; Thursday 29 May 2025; Saturday 31 May 2025; Saturday 28 June 2025; Saturday 10 July 2025; Saturday 16 August 2025;