Pasta Making
Combine, cut and craft the perfect pasta from scratch.
Course details
What you will learn
- How to roll dough and create traditional pasta with hands, sticks and machines
- Recipes and tips for creating a range of pasta types and shapes
- Insights on the history of pasta and Italian cooking
- Ideas for perfect pasta sauces to compliment your handiwork
About the course
Discover secrets passed down through generations and learn how to craft this Italian staple in all its forms, with just four simple ingredients.
More information
The origins of pasta go right back to the Romans and a baked meat dish they called ‘lagana’ – the ancient ancestor of today’s lasagna. Although, we have the Arabs – who began drying it to keep it for longer – to thank for it becoming a store-cupboard essential. All over Italy, the local specialties that have developed around this beloved staple are as diverse and delicious as the shells, twists and parcels – or should we say conchiglie, fusilli and ravioli – that we all know and love today.
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Course content
Module 1
Introduction
The Essentials
Without Machine
Without Machine – Pici
Without Machine – Maccheroni
With Machine – Part I
With Machine – Part II
With Machine – Tagliatelle & Bow Ties
Filled – Ravioli
Filled – Tortellini
Pairing Pasta with a Sauce
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Vittoria
Vittoria grew up in Calabria, harvesting produce from her father’s garden and making fresh pasta with her grandmother, from whom she learnt all the secrets of delicious Italian cuisine. Armed with this beautiful food foundation, Vittoria has traveled the world taking classes and honing her skills as a teacher. She has now been teaching cookery for 7 years and is commended for her passion, clarity and patience.
