Fresh PastaOn this half day or evening workshop you will learn how to prepare and cook fresh pasta including ravioli, tortellini and fettuccine
On this half day or evening workshop you will learn how to prepare and cook fresh pasta including big restaurant style ravioli with spinach & ricotta, farfalle, agnolotti with roast sweet potato and bacon finished with sage brown butter and fettuccine. We will also make fresh vegetable colours as well as use cuttlefish ink to make striped pasta.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the day / course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
You will eat some of the pasta you make towards the end of the workshop as a light lunch with salad and fresh fruit.
The not so small print – please read
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Dishes may vary from those above.