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. After cooking we will eat everything while drinking some good Italian wines. A rich fruit salad with mint, spices and whipped cream and a cup of coffee or tea will be the perfect way to end this cooking workshop.

Dates: Saturday 8 February 2020 SOLD OUT; Saturday 21 March 2020 SOLD OUT; Thursday 9 April 2020; Sunday 26 April 2020; Saturday 9 May 2020 SOLD OUT;