Join a delightful culinary journey that immerses you in Italian tradition and technique.
This class focuses on making fresh pasta by hand and mastering two classic sauces. You will learn dough handling, rolling and cutting methods to create silky fettuccine (and tagliatelle-style ribbons) as well as the delicate folding required for filled ravioli. Detailed demonstrations explore how texture and thickness affect cooking times and final mouthfeel.
Instruction covers preparation of a rich Parmesan-and-butter Alfredo and a bright tomato sauce made with San Marzano tomatoes and basil, explaining ingredient selection and how small adjustments change flavour balance. As you practice, clear step-by-step guidance helps you refine your shaping and sauce-making skills so you can recreate authentic results at home.
The experience emphasises the stories behind recipes handed down through generations, connecting technique with regional food culture. Time is built in for tasting and discussing ways to adapt recipes for different occasions.
Whether you are keen to expand your repertoire or deepen your understanding of Italian cooking methods, this interactive class offers practical skills, culinary context and lasting techniques to take back to your kitchen.
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