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 lunch or dinner).
Please remember to take some food containers with you!

Dates: Wednesday 1 February 2023; Saturday 18 February 2023 SOLD OUT; Monday 6 March 2023; Tuesday 14 March 2023 SOLD OUT; Saturday 29 April 2023 SOLD OUT; Saturday 13 May 2023; Wednesday 31 May 2023; Saturday 15 July 2023