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: Sunday 6 August 2023; Saturday 26 August 2023; Friday 8 September 2023; Saturday 16 September 2023; Sunday 15 October 2023; Saturday 4 November 2023; Saturday 25 November 2023; Saturday 16 December 2023; Saturday 27 January 2024