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: Saturday 16 November; Saturday 30 november; Saturday 7 December 2024; Friday 13 December 2024; Saturday 14 December; Saturday 11 January 2025; Tuesday 14 January 2025; Saturday 25 January 2025; Tuesday 18 February 2025; Friday 21 March 2025; Saturday 12 April 2025; Thursday 24 April 2025;