How much Pasta can we make in three hours?
Let’s start with the perfect egg dough. At this specific class we will give everyone the possibility of rolling the pasta dough by hand, an art on its own and the secret of a perfect texture of tagliatelle, pappardelle and fettuccine;
We will also use pasta machines for ravioli and tortelli followed by a demonstration of a simple but delicious fresh pomodorino sauce (called Sciue’ Sciue’ in Neapolitan dialect) and enjoy the meal all together!
£ 50.00 per person
We take pride in only using the best and local ingredients : Pasta Flour from Wessex Mill in Wantage and free range eggs from Willowbrook or Mayfield Farm